JP5370834B2 - Continuous steam heating method for food and continuous steam heating apparatus for food - Google Patents

Description

  The present invention relates to a method and apparatus for heating food such as buns, steamed bread, Japanese-style Chinese confectionery with steam, and in particular, supplying steam to the inside of the steamer while operating the food inside the steamer. TECHNICAL FIELD The present invention relates to a method for continuously steaming food that is steam-heated and a continuous steam heating apparatus for food.

  Conventionally, as a continuous steam heating apparatus for this type of food, for example, a technique described in Patent Document 1 (Japanese Patent No. 3545703) related to the proposal of the present applicant is known. As shown in FIG. 11, this is a tunnel type and vertical type in which steam is continuously heated by supplying steam at a predetermined temperature from the discharge part of the steam supply means while operating the food inside the operation-type steamer 100. Is a combined steamer. The steamer 100 includes a tunnel-type front chamber 104 that steams food conveyed via the tray 103 at a low temperature and a vertical-type main body 105 that steams food conveyed from the front chamber 104 at a high temperature. The front chamber 104 is provided with a conveyor 102A as an operation means for transporting the tray 103 in the horizontal direction. In the main body 105, the tray 103 is moved up in the vertical direction and then lowered, delivered again to the conveyor 102A, and discharged from the outlet. A conveyor 102B is provided as operating means.

In the front chamber 104, a plurality of steam discharge pipes 101 are provided below the conveyor 102A, and the amount of steam supplied from each discharge pipe 101 is adjusted by adjusting the opening of a valve (not shown). It is configured to be changeable. Three discharge pipes 101 are arranged along the traveling direction of the conveyor 102A. The front chamber 104 is provided with an air pipe 106 that supplies air that cools the vapor in the front chamber 104 and prevents a rapid temperature rise of the product.
The main body 105 is provided with a plurality of steam discharge pipes 101 below and above, and the amount of steam supplied from each discharge pipe 101 can be changed by adjusting the opening of a valve (not shown). It is configured. Two discharge pipes 101 are juxtaposed in the lower part and one in the upper part.

  In this conventional continuous steam heating device, when steam heating is performed while operating a large amount of food with a steamer, a skilled person (person) sees the temperature change inside the steamer at the manufacturing site or visually checks the steaming of the food. While confirming the condition, and taking into account the characteristics of each food, adjustment is performed by manually opening and closing a plurality of steam supply amount adjusting valves to slightly increase or decrease the steam supply amount.

  Conventionally, for example, there is a technique described in Patent Document 2 (Japanese Patent Publication No. 64-1128). In this technique, the valve opening / closing operation is manually performed as described above, or the valve opening / closing conditions are stored in advance in a storage device for each steamed product, and the valve is set based on the selection of the steamed product. . However, this Patent Document 2 does not disclose any valve opening / closing control capable of supplying steam for stably maintaining steam heating conditions suitable for each food.

  Therefore, it is necessary to examine specific valve opening / closing control for adjusting the supply steam flow rate. Conventionally, as a method of steam heating by adjusting the supply steam flow rate with a steamer, for example, there is a technique described in Patent Document 3 (Japanese Patent Laid-Open No. 63-254320). In order to keep the temperature inside the steamer (= atmosphere temperature of the food) constant, the steam heater is automatically turned on and off according to the temperature change inside the steamer, and steam supply is automatically stopped or stopped. Is disclosed.

Japanese Patent No. 3545703 No. 64-1128 JP-A-63-254320

However, in the above conventional temperature control (Patent Document 3), only the temperature is detected and the steam supply amount is adjusted. In general, when steam is continuously heated by the production line, the inside of the steamer It is difficult to know whether the steam heating conditions are appropriate for the food (= the amount of heat of steam acting on the food) by detecting only the temperature (= the heating atmosphere temperature of the food) There is a problem that. For example, when the temperature is 95 ° C. by heating only with hot air and when the temperature is 95 ° C. by steam heating, the internal heating state is completely different, and the latter can be heated with a considerably larger amount of heat.
Moreover, since the steam heater of the above-mentioned patent document 3 is on / off control, the steam supply amount may be insufficient or excessive when steam is continuously heated by the production line. For example, when the supply amount is insufficient, it takes time until the whole steamer is properly heated, and all the foods steamed in the steamer are steam-heated under the same steam heating conditions. There is also a problem that it is not preferable because it may become difficult.
And these problems become more serious as more food is transported. For example, when a large amount of food is brought in, the temperature in the steamer rapidly decreases. In addition, since the steam is heated during operation, a certain amount of steam is moved along with the food to be operated, and it is not easy to maintain a certain amount of heat in a specific place.

  Also, even if it is attempted to adjust the amount of steam only by detecting the temperature, the larger the steamer, the more difficult it is to make the steam heating constant. At least temporarily, food that is excessively heated, or conversely, insufficient heating A considerable amount of food will be generated. Even if it is temporary, even if it is overheated or underheated, the quality of the steamed food will be greatly damaged, and its commercial value will be greatly impaired. Therefore, as described above, until now, a skilled person (person) stays at the manufacturing site and visually confirms the steamed state of the food after steam heating. It was adjusted by doing.

  The present invention has been made in view of these problems, and it is not necessary for a skilled person to be in the field when continuous steam heating is performed while operating a plurality of foods by a steamer. An object of the present invention is to provide a steam heating method and apparatus. In addition, the amount of steam is automatically adjusted to prevent changes in extreme heating conditions without requiring additional scale and complicated equipment and costs, and a constant amount of heat is similarly applied to all foods. It is an object of the present invention to provide a continuous steam heating method and apparatus for food that can be continued.

In order to achieve such an object, the continuous steam heating method for food according to the present invention continuously supplies steam at a predetermined temperature from the discharge part of the steam supply means while operating the food inside the operation steamer. In the method of steam heating,
While the heating atmosphere temperature inside the steamer and the flow rate of steam supplied from the discharge part of the steam supply means are continuously measured, the steam supply means supplies the temperature and the flow rate of the steam corresponding to the measured values. The steam flow rate is automatically and continuously adjusted.

  Thereby, when food is continuously steam-heated by the steamer, the heating atmosphere temperature inside the steamer and the supply steam flow rate supplied from the discharge part of the steam supply means are continuously measured, and the temperature and steam flow rate Corresponding to the measured value, the steam flow supplied by the steam supply means is automatically adjusted and controlled, and all the food steamed in the steamer can be continuously steam-heated under the same appropriate steam heating conditions, The quality can be maintained. In particular, it is suitable when steam is continuously heated while operating a large number of foods.

Then, if necessary, an optimum value range of the heating atmosphere temperature is set in advance, a reference value of the steam flow rate is set, and an upper limit value and a lower limit value are set based on the reference value of the steam flow rate. Depending on whether the measured value of the heating ambient temperature is in the optimum value range and whether the measured steam flow rate is in the range from the lower limit value to the upper limit value, the measured ambient temperature value is The steam flow supplied by the steam supply means is adjusted so that the measured steam flow rate falls within the range from the lower limit value to the upper limit value so as to be within the optimum value range.
Thereby, for example, when the measured temperature is higher than the optimum value range and the steam flow rate is decreased, the conventional technique may repeatedly reduce the steam flow rate and cause a situation where the steam amount becomes insufficient due to excessive decrease. However, in the present invention, since the steam flow rate is adjusted so that the steam flow rate is equal to or higher than the lower limit value, even when the steam flow rate is decreased when the measured temperature is higher than the optimum value range, the steam flow rate is reduced. It is possible to control within a range that is not too much, or control to maintain this, so that the situation where the steam flow rate is insufficient is prevented, and all foods that are steamed in the steamer are similarly appropriate. Steam heating can be continued under steam heating conditions, and quality can be maintained.
Conversely, when the measured temperature is lower than the optimum value range and the steam flow rate is increased, the conventional technique may repeatedly increase the steam flow rate, and may increase the steam amount excessively. However, in the present invention, since the steam flow rate is adjusted so that the steam flow rate is not more than the upper limit value, the steam flow rate is increased even when the steam flow rate is increased when the measured temperature is lower than the optimum value range. It will be possible to control within a range that does not allow too much or to maintain this, and it will be possible to prevent the situation where the steam flow becomes excessive, and all the foods steamed in the steamer will be similar. Steam heating can be continued under appropriate steam heating conditions, and quality can be maintained.
In the present invention, “from the lower limit value” of “from the lower limit value to the upper limit value” means “more than the lower limit value” or “more than the lower limit value”, and “up to the upper limit value” means “ It means “below the upper limit value” or “less than the upper limit value”. That is, whether the measured value of the steam flow rate is the same as the upper limit value or the lower limit value is controlled to include “from the lower limit value to the upper limit value” or not to be included in “from the lower limit value to the upper limit value”. Is optional. Furthermore, only one of the upper limit value and the lower limit value may be included in “from the lower limit value to the upper limit value”. For example, the upper limit value is changed from the lower limit value to the upper limit value more than the lower limit value. It may be controlled (including “up to the upper limit”).

Also, as a specific method for adjusting the steam flow rate, if necessary, A) When the measured steam flow rate is less than the lower limit value, B) When the measured steam flow rate is equal to the lower limit value, and the measurement temperature is lower than the optimum lower limit value C) When the measured steam flow rate is equal to the lower limit value and the measured temperature is higher than the optimum upper limit value, D) When the measured steam flow rate is equal to the lower limit value, and the measured temperature is within the optimum value range E) When the measured steam flow rate is higher than the upper limit value, F) When the measured steam flow rate is equal to the upper limit value, and when the measurement temperature is lower than the lower limit optimum value, G) The measured steam flow rate is equal to the upper limit value and measured. If the temperature is higher than the upper limit of the optimum value H) If the measured steam flow rate is equal to the upper limit value and the measured temperature is within the optimum value range, I) If the measured steam flow rate is greater than the lower limit value, Within a small range and When the temperature is lower than the optimum lower limit, J) When the measured steam flow rate is within the range lower than the upper limit value and lower than the upper limit value, and when the measured temperature is higher than the optimum upper limit value, K) The measured steam flow rate is lower than the lower limit value. In the case of C), D), F), H) or K) among the cases where there are many and within the range lower than the upper limit value and the measured temperature is within the optimum value range, In the case of A), B) or I), the steam flow rate is increased by a predetermined amount, and in the case of E), G) or J), the steam flow rate is decreased so as to decrease by a predetermined amount. Adjustment is performed at regular intervals, and this is repeated.
As a result, the steam flow rate is adjusted so that the steam flow rate is maintained in the range from the lower limit value to the upper limit value, and when the measured temperature is higher than the optimum upper limit value, the steam flow rate is reduced too much. When the measured temperature is lower than the lower limit of the optimum value, it is possible to prevent the situation where the steam flow rate is excessively increased and the steam flow rate becomes excessive. The steam can be continuously heated with a uniform and appropriate amount of steam, and the quality can be maintained.
More specifically, the steam flow rate may be adjusted as in the following I) and II).

I)
i) If it is determined that the measured flow rate is less than or equal to the lower limit value,
ii) First, whether or not the measured flow rate is equal to or higher than the lower limit value is determined to be equal to or higher than the lower limit value. Next, whether or not the measured flow rate is equal to the lower limit value is determined to be equal to the lower limit value. If it is determined that the temperature is lower than the optimum lower limit,
iii) First, whether or not the measured flow rate is equal to or greater than the lower limit value is determined to be equal to or greater than the lower limit value, and then whether or not the measured flow rate is equal to the lower limit value is determined to be equal to the lower limit value. If it is determined that the temperature is equal to or higher than the lower limit of the optimum value, whether the temperature is equal to or higher than the lower limit of the optimum value.
iv) First, whether or not the measured flow rate is equal to or greater than the lower limit value is determined to be equal to or greater than the lower limit value, and then whether or not the measured flow rate is equal to the lower limit value is determined to be equal to the lower limit value. If it is determined that the temperature is not less than the optimum lower limit, whether the temperature is not less than the optimum lower limit, and then whether the measured temperature is not more than the optimum upper limit,
v) First, whether or not the measured flow rate is equal to or greater than the lower limit value is determined to be equal to or greater than the lower limit value, and then whether or not the measured flow rate is equal to the lower limit value is determined to be not equal to the lower limit value. If it is determined that the measured flow rate is less than or equal to the upper limit value,
vi) First, whether or not the measured flow rate is equal to or greater than the lower limit value is determined to be equal to or greater than the lower limit value, and then whether or not the measured flow rate is equal to the lower limit value is determined to be not equal to the lower limit value. Whether the measured flow rate is less than or equal to the upper limit value is determined to be less than or equal to the upper limit value, and then whether or not the measured flow rate is equal to the upper limit value is determined to be equal to the upper limit value, and then the measured temperature is optimal If it is determined that the value is lower than the lower limit of the optimal value,
vii) First, whether or not the measured flow rate is equal to or greater than the lower limit value is determined to be equal to or greater than the lower limit value, and then whether or not the measured flow rate is equal to the lower limit value is determined to be not equal to the lower limit value. Whether the measured flow rate is less than or equal to the upper limit value is determined to be less than or equal to the upper limit value, and then whether or not the measured flow rate is equal to the upper limit value is determined to be equal to the upper limit value, and then the measured temperature is optimal If it is determined that the temperature is lower than the lower limit, whether it is higher than the lower limit, and then whether the measured temperature is lower than the upper limit of the optimal value,
viii) First, whether or not the measured flow rate is equal to or greater than the lower limit value is determined to be equal to or greater than the lower limit value, and then whether or not the measured flow rate is equal to the lower limit value is determined to be not equal to the lower limit value. Whether the measured flow rate is less than or equal to the upper limit value is determined to be less than or equal to the upper limit value, and then whether or not the measured flow rate is equal to the upper limit value is determined to be equal to the upper limit value, and then the measured temperature is optimal If it is determined that the temperature is lower than the lower limit, whether it is equal to or lower than the lower limit, and then whether the measured temperature is lower than the upper limit,
ix) First, whether or not the measured flow rate is equal to or greater than the lower limit value is determined to be equal to or greater than the lower limit value, and then whether or not the measured flow rate is equal to the lower limit value is determined to be not equal to the lower limit value. Whether or not the measured flow rate is less than or equal to the upper limit value is determined to be less than or equal to the upper limit value, and then whether or not the measured flow rate is equal to the upper limit value is determined to be not equal to the upper limit value, and then the measured temperature is If it is determined that the value is lower than the optimum lower limit,
x) First, whether or not the measured flow rate is equal to or greater than the lower limit value is determined to be equal to or greater than the lower limit value, and then whether or not the measured flow rate is equal to the lower limit value is determined to be not equal to the lower limit value. Whether or not the measured flow rate is less than or equal to the upper limit value is determined to be less than or equal to the upper limit value, and then whether or not the measured flow rate is equal to the upper limit value is determined to be not equal to the upper limit value, and then the measured temperature is If it is determined whether or not the optimum value lower limit is exceeded or not, then if the measured temperature is less than or equal to the optimum value upper limit, it is determined that the measured temperature is higher than the optimum value upper limit.
xi) First, whether or not the measured flow rate is equal to or greater than the lower limit value is determined to be equal to or greater than the lower limit value, and then whether or not the measured flow rate is equal to the lower limit value is determined to be not equal to the lower limit value. Whether or not the measured flow rate is less than or equal to the upper limit value is determined to be less than or equal to the upper limit value, and then whether or not the measured flow rate is equal to the upper limit value is determined to be not equal to the upper limit value, and then the measured temperature is If it is determined that the optimum value is lower than the optimum value lower limit or not, and then whether the measurement temperature is less than the optimum value upper limit or not is judged to be less than the optimum value upper limit,
In the case of iii), iv), vi), viii) or xi), maintain the current steam flow rate,
i), ii), ix), the steam flow rate is increased by a predetermined amount,
In the case of v), vii), x), the steam flow rate is decreased by a predetermined amount,
A configuration in which the steam flow rate is adjusted at regular intervals and this is repeated (see the flowcharts shown in FIGS. 5A and 6).

II)
i) If it is determined that the measured flow rate is less than or equal to the upper limit value,
ii) First, whether or not the measured flow rate is equal to or lower than the upper limit value is determined to be equal to or lower than the upper limit value. Next, whether or not the measured flow rate is equal to the upper limit value is determined to be equal to the upper limit value. If it is determined that the temperature is lower than the optimum lower limit,
iii) First, whether or not the measured flow rate is equal to or lower than the upper limit value is determined to be equal to or lower than the upper limit value. Next, whether or not the measured flow rate is equal to the upper limit value is determined to be equal to the upper limit value. If it is determined that the temperature is equal to or higher than the lower limit of the optimum value, whether the temperature is equal to or higher than the lower limit of the optimum value.
iv) First, whether or not the measured flow rate is equal to or lower than the upper limit value is determined to be equal to or lower than the upper limit value. Next, whether or not the measured flow rate is equal to the upper limit value is determined to be equal to the upper limit value. If it is determined that the temperature is not less than the optimum lower limit, whether the temperature is not less than the optimum lower limit, and then whether the measured temperature is not more than the optimum upper limit,
v) First, whether or not the measured flow rate is equal to or lower than the upper limit value is determined to be equal to or lower than the upper limit value. Next, whether or not the measured flow rate is equal to the upper limit value is determined to be not equal to the upper limit value. If it is determined that the measured flow rate is less than or equal to the upper limit value,
vi) First, whether or not the measured flow rate is equal to or lower than the upper limit value is determined to be equal to or lower than the upper limit value. Next, whether or not the measured flow rate is equal to the upper limit value is determined to be not equal to the upper limit value. Whether or not the measured flow rate is less than or equal to the lower limit value is determined to be less than or equal to the lower limit value, and then whether or not the measured flow rate is equal to the lower limit value is determined to be equal to the lower limit value, and then the measurement temperature is optimal If it is determined that the value is lower than the lower limit of the optimal value,
vii) First, whether or not the measured flow rate is equal to or lower than the upper limit value is determined to be equal to or lower than the upper limit value. Next, whether or not the measured flow rate is equal to the upper limit value is determined to be not equal to the upper limit value. Whether or not the measured flow rate is less than or equal to the lower limit value is determined to be less than or equal to the lower limit value, and then whether or not the measured flow rate is equal to the lower limit value is determined to be equal to the lower limit value, and then the measurement temperature is optimal If it is determined that the temperature is lower than the lower limit, whether it is higher than the lower limit, and then whether the measured temperature is lower than the upper limit of the optimal value,
viii) First, whether or not the measured flow rate is equal to or lower than the upper limit value is determined to be equal to or lower than the upper limit value. Next, whether or not the measured flow rate is equal to the upper limit value is determined to be not equal to the upper limit value. Whether or not the measured flow rate is less than or equal to the lower limit value is determined to be less than or equal to the lower limit value, and then whether or not the measured flow rate is equal to the lower limit value is determined to be equal to the lower limit value, and then the measurement temperature is optimal If it is determined that the temperature is lower than the lower limit, whether it is equal to or lower than the lower limit, and then whether the measured temperature is lower than the upper limit,
ix) First, whether or not the measured flow rate is equal to or lower than the upper limit value is determined to be equal to or lower than the upper limit value. Next, whether or not the measured flow rate is equal to the upper limit value is determined to be not equal to the upper limit value. Whether or not the measured flow rate is less than or equal to the lower limit value is determined to be less than or equal to the lower limit value, and then whether or not the measured flow rate is equal to the lower limit value is determined to be not equal to the lower limit value, and then the measured temperature is If it is determined that the value is lower than the optimum lower limit,
x) First, whether or not the measured flow rate is equal to or lower than the upper limit value is determined to be equal to or lower than the upper limit value. Next, whether or not the measured flow rate is equal to the upper limit value is determined to be not equal to the upper limit value. Whether or not the measured flow rate is less than or equal to the lower limit value is determined to be less than or equal to the lower limit value, and then whether or not the measured flow rate is equal to the lower limit value is determined to be not equal to the lower limit value, and then the measured temperature is If it is determined whether or not the optimum value lower limit is exceeded or not, then if the measured temperature is less than or equal to the optimum value upper limit, it is determined that the measured temperature is higher than the optimum value upper limit.
xi) First, whether or not the measured flow rate is equal to or lower than the upper limit value is determined to be equal to or lower than the upper limit value. Next, whether or not the measured flow rate is equal to the upper limit value is determined to be not equal to the upper limit value. Whether or not the measured flow rate is less than or equal to the lower limit value is determined to be less than or equal to the lower limit value, and then whether or not the measured flow rate is equal to the lower limit value is determined to be not equal to the lower limit value, and then the measured temperature is If it is determined that the optimum value is lower than the optimum value lower limit or not, and then whether the measurement temperature is less than the optimum value upper limit or not is judged to be less than the optimum value upper limit,
In the case of ii), iv), vii), viii) or xi), maintain the current steam flow rate;
v), vi), ix), increase the steam flow rate by a predetermined amount,
In the case of i), iii) and x), the steam flow rate is decreased by a predetermined amount,
The steam flow rate is adjusted at regular intervals, and this is repeated (see the flowchart shown in FIG. 7A).

  Further, if necessary, the steam supply means discharge portions are provided at a plurality of locations inside the steamer, the discharge portions at the plurality of locations are divided into a plurality of groups in advance, and an optimum value range of the heating atmosphere temperature for each group and the A reference value for the supply steam flow rate is set, and the steam flow rate supplied by the supply means is adjusted. Since the steam flow rate can be adjusted for each required location inside the steamer, the steam heating environment for the food in the steamer can be set in more detail, and the quality and quality of the food can be reliably maintained and improved. become.

  Furthermore, if necessary, the upper limit value of the supply steam flow rate is set in the range of 110% to 200% of the reference value, and the lower limit value is set in the range of 50 to 90% of the reference value. Preferably, the upper limit value of the supply steam flow rate is set in a range of 120% to 180% of a reference value, and the lower limit value is set in a range of 70 to 85% of the reference value. The range from the upper limit value to the lower limit value of the steam flow rate becomes appropriate, and all the foods steamed in the steamer can be continuously steam-heated under the same appropriate steam heating conditions, so that the quality can be maintained. become.

  Moreover, it is set as the structure which makes the optimal value range of the said heating atmosphere temperature less than 100 degreeC as needed. That is, the continuous steam heating method of the present invention is suitable when the optimum range of the heating atmosphere temperature is less than 100 ° C. For example, a steamed confectionery dough having a specific gravity of less than 1, particularly 0.3 to 0.8. In order to produce steamed confectionery by steam heating, it is particularly suitable when steam heating is performed by setting an optimum value of the heating atmosphere temperature in the range of 85 ° C to 98 ° C, particularly 90 ° C to 96 ° C.

Furthermore, it is configured to have a steam outflow adjustment mode for adjusting the heating atmosphere temperature by allowing the steam of the steamer to flow out of the steamer to the outside of the steamer as required. This allows steam in the steamer to flow out of the steamer in a short time and rapidly lowers the temperature in the steamer. For example, when changing the type of food to be handled, for example, If you want to change the temperature in the steamer or the steam heating conditions more efficiently than reducing or stopping the supply of steam, for example, if you want to rapidly reduce the temperature in the steamer, temperature, steam flow, etc. It is possible to change the setting quickly, and the manufacturing efficiency is improved accordingly.
In addition, the present control mode according to the above-described continuous steam heating method for food as necessary, and a preliminary control mode for setting the steam flow rate within the range from the lower limit value to the upper limit value prior to the main control mode. It is configured. In the preliminary control mode, the steam flow rate is set in the range from the lower limit value to the upper limit value in advance, so in the subsequent control mode, it is easy to control the steam flow rate to be in the range from the lower limit value to the upper limit value. can do.

The continuous steam heating apparatus for food of the present invention for achieving the above object includes a steamer for steaming food, a food operating means for continuously operating the food in the steamer, and steam in the steamer. In a continuous steam heating apparatus for food comprising a steam supply apparatus for supplying,
The steam supply device includes a steam generator that generates steam at a predetermined temperature, a steam feed pipe that feeds steam generated by the steam generator into the steamer, and a steam feed pipe that feeds the steam generated in the steamer. A discharge pipe that discharges the generated steam, and a control valve for adjusting the flow rate of the steam discharged from the discharge pipe,
A steam flow meter for measuring the amount of steam discharged from the discharge pipe;
In the steamer, provided with a temperature sensor for measuring the heating atmosphere temperature inside the steamer,
In accordance with the measured value of the temperature by the temperature sensor and the measured value of the steam flow rate by the steam flow meter, the control valve is automatically opened and closed to adjust the steam flow rate.

  Thereby, when food is operated continuously by the food operation means, the steam generated by the steam generator is supplied by the steam supply pipe, the steam is discharged from the discharge pipe in the steamer, and the food is steam heated. In addition, the temperature sensor measures the heating atmosphere temperature inside the steamer, and the steam flow meter continuously measures the supply steam flow supplied from the discharge pipe. The control valve is automatically controlled to open and close in response to the measured value of the steam flow rate by the steam flow meter, and the steam flow rate is adjusted and controlled. Therefore, the whole food in the steamer can be continuously heated with a uniform and appropriate amount of steam, and the quality can be maintained. In particular, it is suitable when steam is continuously heated while operating a large number of foods.

  Then, if necessary, the flow rate control device stores temperature condition storage means for storing a preset optimum value range of the heating atmosphere temperature, a preset reference value of the steam flow rate, and the steam flow rate Steam flow condition storage means for storing an upper limit value and a lower limit value set with reference to a reference value, and whether the measured temperature measured by the temperature sensor is within the optimum value range of the temperature stored by the temperature condition storage means Temperature range determination means for determining whether or not the measured value of the steam flow rate by the steam flow meter is compared with the upper limit value and the lower limit value stored in the steam flow condition storage means, and the relationship between these values is determined. A steam flow determining means; and a control valve opening / closing means for changing or maintaining the opening degree of the control valve to a predetermined width according to a determination result by the temperature range determining means and the steam flow determining means. Is the example was constructed.

Thereby, when food is operated continuously by the food operation means, the steam generated by the steam generator is supplied by the steam supply pipe, the steam is discharged from the discharge pipe in the steamer, and the food is steam heated. The heating atmosphere temperature inside the steamer is measured by the temperature sensor, and the supply steam flow rate supplied from the discharge pipe is continuously measured by the steam flow meter.
In this state, the temperature range determination means determines whether the measured temperature measured by the temperature sensor is within the optimum value range of the temperature stored by the temperature condition storage means or outside the optimum value range, and the steam flow rate The determination means compares the measured value of the steam flow measured by the steam flow meter with the upper limit value and the lower limit value stored by the steam flow condition storage means, and determines the relationship between these values.
As a result, for example, when the measured temperature is higher than the optimum value range, when trying to adjust the steam flow based on only the measured temperature as in the prior art, the steam flow is repeatedly reduced, and the steam amount is insufficient due to excessive reduction. However, in the present invention, the steam flow rate is also measured, and the steam flow rate is controlled in a range in which the measured value is greater than or equal to the preset lower limit value of the steam flow rate or greater than the lower limit value. Since the adjustment is made, the steam flow rate will not be further reduced below the lower limit even if the measured temperature is higher than the optimum value range, so that the situation where the steam flow rate is insufficient is prevented, and all the foods steamed in the steamer are the same. Steam heating can be continued under appropriate steam heating conditions, and quality can be maintained and improved.
At this time, for example, when the measured temperature is lower than the optimum range, if it is attempted to adjust the steam flow rate based only on the measured temperature as in the prior art, the steam flow rate is repeatedly increased and excessively increased. However, in the present invention, the steam flow rate is also measured, and the steam flow rate is controlled within a range where the measured value is less than or less than the preset upper limit value of the steam flow rate. Therefore, even if the measured temperature is lower than the optimum value range, the steam flow rate does not increase further than the upper limit value. All the foods steamed in can be kept steam-heated under the same appropriate steam heating conditions, and the quality can be maintained and improved.

Specifically, if necessary, A) when the steam flow determining means determines that the measured steam flow is less than the lower limit, B) the steam flow determining means determines that the measured steam flow is equal to the lower limit, When the temperature range determining means determines that the measured temperature is lower than the lower limit of the optimum value, C) the steam flow determining means determines that the measured steam flow rate is equal to the lower limit value, and the temperature range determining means is optimal for the measured temperature. When it is determined that the value is higher than the upper limit, D) the steam flow determining means determines that the measured steam flow rate is equal to the lower limit value, and the temperature range determining means determines that the measured temperature is within the optimum value range. E) When the steam flow rate determining means determines that the measured steam flow rate is greater than the upper limit value, F) the steam flow rate determining means determines that the measured steam flow rate is equal to the upper limit value, and the temperature range determining means is the measured temperature. Is lower than the optimum lower limit G) When the steam flow rate determining means determines that the measured steam flow rate is equal to the upper limit value, and when the temperature range determining means determines that the measured temperature is higher than the upper limit of the optimum value, H) Steam flow rate determining means Determines that the measured steam flow rate is equal to the upper limit value, and the temperature range determining means determines that the measured temperature is within the optimum value range. I) The steam flow determining means determines that the measured steam flow rate is the lower limit value. J) When the temperature range determining means determines that the measured temperature is lower than the optimum lower limit, and J) the steam flow determining means has the measured steam flow larger than the lower limit. When the temperature range determining means determines that the measured temperature is higher than the upper limit of the optimum value, and K) the steam flow determining means has a measured steam flow rate greater than the lower limit and the upper limit. Less than value C), D), F), H) or K) in each of the cases where it is determined that the measured temperature is within the optimum value range and the measured temperature range is determined to be within the optimum value range. In the case of A, B) or I), the control valve is changed to a predetermined width and open side in the case of A), B) or I), and in the case of E), G) or J) The control valve opening / closing means adjusts the steam flow rate at regular intervals so as to change the valve to a predetermined width and closed side, and repeats this.
More specifically, as necessary, the following I) and II) are configured. I) The control valve opening / closing control is performed as shown in the flowcharts of FIGS. As in i) to xi), it is performed at regular intervals as needed, and this is repeated. Specifically, if i) the steam flow rate determining means determines that the measured flow rate is lower than the lower limit value, it is less than the lower limit value,
The control valve opening / closing means changes the control valve to a predetermined width and open side.
ii) First, the steam flow rate determining means determines whether or not the measured flow rate is equal to or greater than the lower limit value, and then determines whether or not the measured flow rate is equal to the lower limit value as equal to the lower limit value. Then, if the temperature range determination means determines that the measured temperature is lower than the optimum value lower limit, it is lower than the optimum value lower limit,
The control valve opening / closing means changes the control valve to a predetermined width and open side.
iii) The steam flow rate determining means first determines whether or not the measured flow rate is equal to or greater than the lower limit value, and then determines whether or not the measured flow rate is equal to the lower limit value to be equal to the lower limit value. Next, the temperature range determining means determines whether the measured temperature is equal to or higher than the optimum lower limit, and then determines whether the measured temperature is equal to or lower than the optimum upper limit. If it ’s higher than
The control valve opening / closing means maintains the opening degree of the control valve at that time.
iv) The steam flow rate determining means first determines whether or not the measured flow rate is equal to or higher than the lower limit value, and then determines whether or not the measured flow rate is equal to the lower limit value to be equal to the lower limit value. Next, the temperature range determining means determines whether the measured temperature is equal to or higher than the optimum lower limit, and then determines whether the measured temperature is equal to or lower than the optimum upper limit. If you decide that
The control valve opening / closing means maintains the opening degree of the control valve at that time.
v) The steam flow rate determining means first determines whether or not the measured flow rate is equal to or greater than the lower limit value, and then determines whether or not the measured flow rate is equal to the lower limit value and is not equal to the lower limit value. Then, when it is determined that the measured flow rate is less than or equal to the upper limit value,
The control valve opening / closing means changes the control valve to a predetermined width and closed side.
vi) The steam flow rate determining means first determines whether or not the measured flow rate is equal to or greater than the lower limit value, and then determines whether or not the measured flow rate is equal to the lower limit value and is not equal to the lower limit value. Next, it is determined that the measured flow rate is equal to or lower than the upper limit value, and then whether or not the measured flow rate is equal to the upper limit value is determined to be equal to the upper limit value. In addition, if the temperature range determination means determines that the measured temperature is lower than the optimum lower limit, it is lower than the optimum lower limit,
The control valve opening / closing means maintains the opening degree of the control valve at that time.
vii) The steam flow rate determining means first determines whether or not the measured flow rate is equal to or greater than the lower limit value, and then determines whether or not the measured flow rate is equal to the lower limit value and is not equal to the lower limit value. Next, it is determined that the measured flow rate is equal to or lower than the upper limit value, and then whether or not the measured flow rate is equal to the upper limit value is determined to be equal to the upper limit value. In addition, the temperature range determination means determines whether or not the measured temperature is equal to or higher than the lower limit of the optimum value, and then determines whether or not the measured temperature is equal to or lower than the upper limit of the optimum value. If you decide
The control valve opening / closing means changes the control valve to a predetermined width and closed side.
viii) The steam flow rate determining means first determines whether or not the measured flow rate is equal to or greater than the lower limit value, and then determines whether or not the measured flow rate is equal to the lower limit value and is not equal to the lower limit value. Next, it is determined that the measured flow rate is equal to or lower than the upper limit value, and then whether or not the measured flow rate is equal to the upper limit value is determined to be equal to the upper limit value. In addition, the temperature range determination means determines whether or not the measured temperature is equal to or greater than the optimum lower limit, and then determines whether or not the measured temperature is equal to or less than the optimum upper limit. if you did this,
The control valve opening / closing means maintains the opening degree of the control valve at that time.
ix) The steam flow rate determining means first determines whether or not the measured flow rate is equal to or greater than the lower limit value, and then determines whether or not the measured flow rate is equal to the lower limit value and is not equal to the lower limit value. Next, it is determined whether the measured flow rate is equal to or lower than the upper limit value, and then, whether the measured flow rate is equal to the upper limit value is determined to be not equal to the upper limit value. Next, when the temperature range determination means determines that the measured temperature is equal to or higher than the optimum lower limit, it is lower than the optimum lower limit,
The control valve opening / closing means changes the control valve to a predetermined width and open side.
x) The steam flow rate determining means first determines whether or not the measured flow rate is equal to or greater than the lower limit value, and then determines whether or not the measured flow rate is equal to the lower limit value and is not equal to the lower limit value. Next, it is determined whether the measured flow rate is equal to or lower than the upper limit value, and then, whether the measured flow rate is equal to the upper limit value is determined to be not equal to the upper limit value. Next, the temperature range determination means determines whether or not the measured temperature is equal to or higher than the optimum lower limit, and then determines whether or not the measured temperature is equal to or lower than the optimum upper limit. If it ’s high,
The control valve opening / closing means changes the control valve to a predetermined width and closed side.
xi) The steam flow rate determining means first determines whether or not the measured flow rate is equal to or greater than the lower limit value, and then determines whether or not the measured flow rate is equal to the lower limit value and is not equal to the lower limit value. Next, it is determined whether the measured flow rate is equal to or lower than the upper limit value, and then, whether the measured flow rate is equal to the upper limit value is determined to be not equal to the upper limit value. Next, the temperature range determination means determines whether or not the measured temperature is equal to or higher than the optimum lower limit, and then determines whether or not the measured temperature is equal to or lower than the optimum upper limit. If you decide,
The control valve opening / closing means maintains the opening degree of the control valve at that time,
The configuration.

II) As shown in the flowchart of FIG. 7 (a), the control valve opening / closing control is performed at regular intervals as shown in the following i) to xi), and this is repeated. Specifically, i) When the steam flow rate determining means determines that the measured flow rate is greater than or equal to the upper limit value, the control valve opening / closing means changes the control valve to a predetermined width and closed side.
ii) First, the steam flow rate determining means determines whether or not the measured flow rate is equal to or lower than the upper limit value, and then determines whether or not the measured flow rate is equal to the upper limit value as equal to the upper limit value. Then, if the temperature range determination means determines that the measured temperature is lower than the optimum value lower limit, it is lower than the optimum value lower limit,
The control valve opening / closing means maintains the opening degree of the control valve at that time.
iii) The steam flow rate determining means first determines whether or not the measured flow rate is equal to or lower than the upper limit value, and then determines whether or not the measured flow rate is equal to the upper limit value as equal to the upper limit value. Next, the temperature range determining means determines whether the measured temperature is equal to or higher than the optimum lower limit, and then determines whether the measured temperature is equal to or lower than the optimum upper limit. If it ’s higher than
The control valve opening / closing means changes the control valve to a predetermined width and closed side.
iv) The steam flow rate determining means first determines whether the measured flow rate is equal to or lower than the upper limit value, and then determines whether the measured flow rate is equal to the upper limit value as to whether it is equal to the upper limit value. Next, the temperature range determining means determines whether the measured temperature is equal to or higher than the optimum lower limit, and then determines whether the measured temperature is equal to or lower than the optimum upper limit. If you decide that
The control valve opening / closing means maintains the opening degree of the control valve at that time.
v) The steam flow rate determining means first determines whether or not the measured flow rate is equal to or less than the upper limit value, and then determines whether or not the measured flow rate is equal to the upper limit value and is not equal to the upper limit value. Then, if it is determined that the measured flow rate is lower than the lower limit value,
The control valve opening / closing means changes the control valve to a predetermined width and open side.
vi) The steam flow rate determination means first determines whether or not the measured flow rate is equal to or lower than the upper limit value, and then determines whether or not the measured flow rate is equal to the upper limit value and is not equal to the upper limit value. Next, it is determined that the measured flow rate is equal to or greater than the lower limit value, and then whether or not the measured flow rate is equal to the lower limit value is determined to be equal to the lower limit value. In addition, if the temperature range determination means determines that the measured temperature is lower than the optimum lower limit, it is lower than the optimum lower limit,
The control valve opening / closing means changes the control valve to a predetermined width and open side.
vii) The steam flow rate determining means first determines whether or not the measured flow rate is equal to or lower than the upper limit value, and then determines whether or not the measured flow rate is equal to the upper limit value and is not equal to the upper limit value. Next, it is determined that the measured flow rate is equal to or greater than the lower limit value, and then whether or not the measured flow rate is equal to the lower limit value is determined to be equal to the lower limit value. In addition, the temperature range determination means determines whether or not the measured temperature is equal to or higher than the lower limit of the optimum value, and then determines whether or not the measured temperature is equal to or lower than the upper limit of the optimum value. If you decide
The control valve opening / closing means maintains the opening degree of the control valve at that time.
viii) The steam flow rate determining means first determines whether or not the measured flow rate is equal to or lower than the upper limit value, and then determines whether or not the measured flow rate is equal to the upper limit value and is not equal to the upper limit value. Next, it is determined that the measured flow rate is equal to or greater than the lower limit value, and then whether or not the measured flow rate is equal to the lower limit value is determined to be equal to the lower limit value. In addition, the temperature range determination means determines whether or not the measured temperature is equal to or greater than the optimum lower limit, and then determines whether or not the measured temperature is equal to or less than the optimum upper limit. if you did this,
The control valve opening / closing means maintains the opening degree of the control valve at that time.
ix) The steam flow rate determining means first determines whether or not the measured flow rate is equal to or lower than the upper limit value, and then determines whether or not the measured flow rate is equal to the upper limit value and is not equal to the upper limit value. Then, it is determined that the measured flow rate is equal to or greater than the lower limit value, and then whether the measured flow rate is equal to the lower limit value is determined to be not equal to the lower limit value. Next, when the temperature range determination means determines that the measured temperature is equal to or higher than the optimum lower limit, it is lower than the optimum lower limit,
The control valve opening / closing means changes the control valve to a predetermined width and open side.
x) The steam flow rate determining means first determines whether or not the measured flow rate is equal to or lower than the upper limit value, and then determines whether or not the measured flow rate is equal to the upper limit value and is not equal to the upper limit value. Then, it is determined that the measured flow rate is equal to or greater than the lower limit value, and then whether the measured flow rate is equal to the lower limit value is determined to be not equal to the lower limit value. Next, the temperature range determination means determines whether or not the measured temperature is equal to or higher than the optimum lower limit, and then determines whether or not the measured temperature is equal to or lower than the optimum upper limit. If it ’s high,
The control valve opening / closing means changes the control valve to a predetermined width and closed side.
xi) The steam flow rate determination means first determines whether or not the measured flow rate is equal to or lower than the upper limit value, and then determines whether or not the measured flow rate is equal to the upper limit value and is not equal to the upper limit value. Then, it is determined that the measured flow rate is equal to or greater than the lower limit value, and then whether the measured flow rate is equal to the lower limit value is determined to be not equal to the lower limit value. Next, the temperature range determination means determines whether or not the measured temperature is equal to or higher than the optimum lower limit, and then determines whether or not the measured temperature is equal to or lower than the optimum upper limit. If you decide,
The control valve opening / closing means maintains the opening degree of the control valve at that time.
The configuration.

By adopting either of these I) or II),
When the steam flow is adjusted so that the steam flow rate is maintained in the range from the lower limit value to the upper limit value, and the measured flow rate is equal to the lower limit value even when the measured temperature is higher than the optimum upper limit value, If the steam flow rate is greater than the lower limit value and less than the upper limit value, the steam flow rate is decreased and this is repeated, but it is reduced so as not to be less than the lower limit value (up to the lower limit value). Therefore, it is possible to prevent a situation where the steam flow rate is excessively decreased and the steam flow rate is insufficient. Conversely, when the measurement temperature is lower than the optimum lower limit, Maintain the flow rate without increasing it, and if the steam flow rate is greater than or equal to the lower limit value and less than the upper limit value, increase the steam flow rate and repeat this, but do not exceed the upper limit value (up to the upper limit value). In order to increase, it is possible to prevent the steam flow from being excessively increased by excessively increasing the steam flow, and to ensure that all foods steamed by the steamer are steam-heated under the same appropriate steam heating conditions. And the quality can be maintained.

  Further, if necessary, the discharge pipes are provided at a plurality of locations inside the steamer, and the discharge pipes at the plurality of locations are divided into a plurality of groups in advance, and the control valve, the steam flow meter, and the temperature sensor are associated with each group. The flow rate control device controls the opening and closing of the corresponding control valve based on the measured value of the temperature by the temperature sensor and the measured value of the steam flow rate by the steam flow meter for each group of the discharge pipes to control the steam flow rate. Is configured to adjust. Since the steam flow rate can be adjusted for each required location inside the steamer, the steam heating environment for the food in the steamer can be set in more detail, and as a result, the quality of the food can be reliably maintained. .

  Furthermore, for any one or a plurality of groups of the discharge pipes, a plurality of temperature sensors are provided, and the flow rate control device calculates an average value of the measurement values of the plurality of temperature sensors of the temperature of the group. It is set as the measured value. The measurement temperature can be measured more accurately, and control with high accuracy can be performed.

  Furthermore, if necessary, the upper limit value of the supply steam flow rate is set in the range of 110% to 200% of the reference value, and the lower limit value is set in the range of 50 to 90% of the reference value. Preferably, the upper limit value of the supply steam flow rate is set in a range of 120% to 180% of a reference value, and the lower limit value is set in a range of 70 to 85% of the reference value. The range from the upper limit value to the lower limit value of the steam flow rate becomes appropriate, and all the foods steamed in the steamer can be continuously steam-heated under the same appropriate steam heating conditions, so that the quality can be maintained. become.

  Also, if necessary, prior to the adjustment of the steam flow rate by the above-described continuous steam heating device for food (this control mode), a preliminary control mode for setting the steam flow rate within the range from the upper limit value to the lower limit value is provided, The flow rate control device includes a mode switching unit that switches between the preliminary control mode and the main control mode. In the preliminary control mode, the steam flow rate is set in the range from the upper limit value to the lower limit value in advance, so in the subsequent control mode, it is easy to control the steam flow rate to be in the range from the upper limit value to the lower limit value. can do.

  Further, if necessary, the steamer is provided with a damper for opening and closing the steamer, the damper is opened to open the steamer, and the steam is allowed to flow out of the steamer to the outside of the steamer. A damper adjustment mode for adjustment is provided, and the flow rate control device includes a mode switching means for switching to the damper adjustment mode. This allows steam in the steamer to flow out of the steamer in a short time and rapidly lowers the temperature in the steamer.For example, when changing the type of food to be handled, simply supply steam. If you want to change the temperature in the steamer or the steam heating conditions more efficiently than if you reduce or stop and adjust, for example, if you want to rapidly reduce the temperature in the steamer, change the settings of temperature, steam flow, etc. Can be performed quickly, and the production efficiency is improved accordingly.

According to the present invention, the steam flow supplied by the steam supply means can be automatically controlled and adjusted in accordance with the measured values of temperature and steam flow. All the foods steamed in the steamer can be continuously steam-heated under the same appropriate steam heating conditions, and the quality can be maintained. In particular, it is suitable when steam is continuously heated while operating a large number of foods.
That is, even when steam is continuously operated while operating multiple foods with a steamer, it is not necessary for the skilled person to constantly open and close the valve manually to adjust the amount of steam, and excessive facilities are installed. It is possible to adjust the flow rate of steam automatically, suppress changes in extreme heating conditions, and continue to apply a certain amount of heat evenly and stably to all foods, without any cost or cost. . This is particularly effective when steam is continuously heated while a large amount of food is being operated by a large-scale steamer.

It is a front view which shows the continuous steam heating apparatus of the foodstuff which concerns on embodiment of this invention. It is a conceptual diagram which shows the continuous steam heating apparatus of the foodstuff which concerns on embodiment of this invention. It is a block diagram which shows the structure of the control part of the continuous steam heating apparatus of the foodstuff which concerns on embodiment of this invention. It is a flowchart figure which shows the preliminary control of the continuous steam heating apparatus of the foodstuff which concerns on embodiment of this invention. It is a flowchart figure which shows this control (A) of the continuous steam heating apparatus of the foodstuff which concerns on embodiment of this invention. It is a figure which shows the summary of this control (A) of the continuous steam heating apparatus of the foodstuff which concerns on embodiment of this invention. It is a flowchart figure which shows this control (I) of the continuous steam heating apparatus of the foodstuff which concerns on embodiment of this invention. It is a flowchart figure which shows damper control of the continuous steam heating apparatus of the foodstuff which concerns on embodiment of this invention. It is a graph which shows the result of having measured the heating atmosphere temperature of the batter-like material | dough in the continuous steam heating apparatus concerning an Example. It is a drawing substitute photograph which shows the finishing state of the steamed cake which concerns on an Example with a comparative example. It is a figure which shows an example of the conventional continuous steam heating apparatus of a foodstuff.

Hereinafter, based on an accompanying drawing, the continuous steam heating method and food continuous steam heating device concerning an embodiment of the invention are explained in detail. Since the continuous steam heating method for food according to the embodiment of the present invention is realized in the continuous steam heating apparatus for food according to the embodiment of the present invention, the operation of the continuous steam heating device will be described.
As shown in FIG.1 and FIG.2, the food continuous steam heating apparatus which concerns on this invention is the steamer 1 which forms the space which steams food, the food operation means which operates food continuously in the steamer 1, A tunnel-type and vertical-type combined steamer provided with a steam supply device for supplying steam into the steamer 1.

The steamer 1 has a tunnel-type front chamber 2 having an inlet 2a and an outlet 2b for food, and a vertical type provided with an inlet 3a and an outlet 3b so that the inlet 3a communicates with the outlet 2b of the front chamber 2 The main body 3 is provided.
The front chamber 2 is formed in a tunnel shape, and a first transport conveyor 5 serving as a food operation means for transporting the tray 4 on which food is placed in the horizontal direction is installed.
The main body 3 is formed in a tower shape, and a second transport conveyor 6 is provided inside the main body 3 as food operation means for taking over and transporting the tray 4 from the first transport conveyor 5 in the front chamber 2. Further, the main body 3 is divided into two front and rear chambers communicating with each other at the upper and lower portions by a stainless steel partition plate 7. The loading chamber is the rising chamber 10, the unloading chamber is the descending chamber 11, and the rising chamber 10. Inside, a raising conveyor 12 as a food operation means for intermittently raising the loaded tray 4 is disposed, and in the lowering chamber 11, a lowering conveyor 13 as a food operation means for intermittently lowering the tray 4. Furthermore, a transfer device 15 for moving the tray 4 raised in the ascending chamber 10 to the descending chamber 11 is provided in the upper communication space portion 14. The tray 4 lowered by the descending conveyor 13 is again delivered to the second transport conveyor 6 and discharged from the outlet 3b. And the exit 3b is comprised so that opening and closing is possible, and it is made to open only when the tray 4 which accommodated the food which the steaming process completed is discharged | emitted.
In addition, a damper 16 that opens and closes the main body 3 of the steamer 1 is provided on the upper portion of the main body 3 of the steamer 1.

The steam supply device 20 includes a steam generator 21 that generates steam at a predetermined temperature, a steam feed pipe 22 that feeds steam generated by the steam generator 21 into the steamer 1, and steam feed in the steamer 1. A discharge pipe 23 serving as a discharge unit that discharges the steam fed by the supply pipe 22 and a control valve 24 for adjusting the amount of steam discharged from the discharge pipe 23 are provided. The steam generator 21 may be anything as long as it can generate steam by heating water, and the heating means may be anything such as electricity, gas, geothermal heat, or two or more of these may be used in combination. .
The temperature of the steam generated by the steam generator 21 is substantially constant. For example, a temperature of 100 ° C. or higher is supplied.

  As shown in FIG. 1B, the discharge pipe 23 is formed in an H shape in a plan view, and a supply hole (not shown) for supplying steam downward is provided on the lower surface thereof. In the front chamber 2, three discharge pipes 23 (a, b, c) are arranged in the front chamber 2 along the traveling direction of the first transport conveyor 5, and 2 in the main body 3 along the traveling direction of the second transport conveyor 6. (D, e) are arranged. In the main body 3, the discharge pipe 23 (d) on the front side of the second transport conveyor 6 supplies steam mainly corresponding to the rising chamber 10, and the discharge pipe 23 on the rear side of the transport of the second transport conveyor 6. (E) mainly supplies steam corresponding to the descending chamber 11. That is, the discharge pipes 23 are provided at a plurality of locations inside the steamer 1, and the discharge pipes 23 (a, b, c, d, e) at the plurality of locations are divided into a plurality of groups in advance. For example, the three discharge pipes 23 (a, b, c) of the front chamber 2, the discharge pipe 23 (d) corresponding to the rising chamber 10 of the main body 3, and the lowering chamber 11 of the main body 3 are corresponded. It is divided into three groups (G1, G2, G3) with the discharge pipe 23 (e).

  The steam supply pipe 22 is provided in three systems, ie, first to third steam supply pipes 22 (22A, 22B, 22C), corresponding to the groups (G1, G2, G3) of the discharge pipes 23 described above. It has been. The first steam feed pipe 22A is connected to each discharge pipe 23 (a, b, c) of the front chamber 2, and the second steam feed pipe 22B is a discharge pipe 23 (corresponding to the rising chamber 10 of the main body 3). The third steam supply pipe 22C is connected to a discharge pipe 23 (e) corresponding to the descending chamber 11 of the main body 3. A control valve 24 (24A, 24B, 24C) is interposed in each of the first to third steam supply pipes 22 (22A, 22B, 22C). The control valve 24 (24A, 24B, 24C) controls the steam flow rate by adjusting the opening and adjusting the opening area of the steam feed pipe 22.

  Further, steam flow meters (M1, M2, M3) for measuring the amount of steam supplied from the discharge pipe 23 are provided. The steam flow meters (M1, M2, M3) are interposed in the first to third steam supply pipes 22 (22A, 22B, 22C), respectively. The steam flow meters (M1, M2, M3) are used to measure the flow rate of steam flowing through the steam supply pipe 22, and are more accurate than the control valve 24 (24A, 24B, 24C) for more accurate measurement. It is provided upstream. In FIG. 1, reference numeral 31 is a pressure control valve, and 32 is a pressure sensor.

  Furthermore, in the steamer 1, temperature sensors (S1, S2, S3, S4, S5, S6, S7) for measuring the heating atmosphere temperature inside the steamer 1 are provided. A plurality of temperature sensors (S1, S2, S3, S4, S5, S6, S7) are provided corresponding to the groups (G1, G2, G3) of the discharge pipes 23 described above. Corresponding to the group (G1) of the three discharge pipes 23 (a, b, c) in the front chamber 2, one temperature (one in total) on the inlet side and the outlet side of the front chamber 2 respectively. Sensors (S1, S2) are provided, corresponding to the groups (G1, G2, G3) of the discharge pipes 23 corresponding to the rising chamber 10 of the main body 3, respectively, on the upper side, middle and lower side of the rising chamber 10, respectively. One (three in total) temperature sensors (S3, S4, S5) are provided, and the descending chambers correspond to the groups (G1, G2, G3) of the discharge pipes 23 corresponding to the descending chambers 11 of the main body 3. One (one in total) two temperature sensors (S6, S7) are provided on the upper side and the lower side of 11, respectively.

And in this Embodiment, as shown in FIG.2 and FIG.3, the measured value of the temperature by the temperature sensor (S1, S2, S3, S4, S5, S6, S7) and the steam flow meter (M1, M2,). A flow rate control device 30 is provided for automatically adjusting the steam flow rate by controlling the opening and closing of the control valve 24 (24A, 24B, 24C) according to the measured value of the steam flow rate according to M3).
In the present embodiment, the flow rate control device 30 is provided for each group (G1, G2, G3) of the discharge pipe 23 (for each steam supply pipe 22 (22A, 22B, 22C)), for each group (G1), Based on the average value of the temperature measured values by the temperature sensors (S1, S2) and the measured value of the steam flow rate by the steam flow meter (M1), the corresponding control valve (24A) is controlled to open and close to adjust the steam flow rate. In (G2), the corresponding control valve (24B) is controlled to open and close based on the measured value of the temperature by the temperature sensor (S3) provided above the ascending chamber 10 and the measured value of the steam flow rate by the steam flow meter (M2). The group (G3) responds based on the measured temperature value by the temperature sensor (S6) provided above the descending chamber 11 and the measured steam flow rate by the steam flow meter (M2). Control valve 24C) close control to adjust the steam flow rate.
In this case, as a way of using the data of the temperature sensors (S1, S2, S3, S4, S5, S6, S7) used by the flow control device 30, of course, there are a plurality of groups (G1) as in the present embodiment. Temperature sensor (S1, S2) average values of temperature measurement values are used, and group (G2) and group (G3) use temperature sensor (S3) and temperature sensor (S6), respectively, independently. However, for example, in the group (G1), only S2 may be used alone. For example, in the group (G2), the temperature measured values by the three temperature sensors (S3, S4, S5) may be used. An average value may be used, and any two temperature sensors among these may be selected (for example, S3 and S5), and an average value of temperature measurement values may be used. Two temperature sensors in 3) (S6, S7) may be used an average value of the measured value of the temperature by, it may also be used only measurements of temperature by S7 alone. That is, any number selected in each group may be used and the average value thereof may be used, or any one may be selected and used alone. It can be adjusted accordingly.

  As shown in FIG. 3, the flow rate control device 30 includes a temperature condition storage unit 31 that stores a preset optimum value range of the heating atmosphere temperature. The optimum temperature range is determined as follows, for example. The reference temperature of each place (front chamber 2, ascending chamber 10, descending chamber 11) is set, and the reference temperature ± 0.5 ° C. is set as the optimum temperature range. The reference temperature is set for each location (front chamber 2, ascending chamber 10, descending chamber 11) corresponding to the type of food to be handled. For example, the reference temperature of each place (front chamber 2, ascending chamber 10, descending chamber 11) is set to 90 ° C., 94 ° C., 95 ° C., respectively. In addition to the above, the optimum temperature range is set as appropriate, for example, a reference temperature ± 0.3 ° C., a reference temperature ± 1.0 ° C., a reference temperature −0.5 ° C. to a reference temperature + 0.3 ° C. May

The flow rate control device 30 stores a reference value of the supply steam flow set in advance, and also stores a steam flow condition storage unit 32 that stores an upper limit value and a lower limit value set with reference to the reference value of the supply steam flow. It has. The reference value is set for each location (front chamber 2, ascending chamber 10, descending chamber 11) corresponding to the type of food to be handled. As the reference value, for example, the reference values of the front chamber 2, the ascending chamber 10, and the descending chamber 11 are appropriately set to 95 kg / H, 99 kg / H, 100 kg / H, and the like.
Further, for example, the upper limit value of the supply steam flow rate is set in the range of 110% to 200% of the reference value, and the lower limit value is set in the range of 50 to 90% of the reference value. Desirably, the upper limit value of the supply steam flow rate is set in the range of 120% to 180% of the reference value, and the lower limit value is set in the range of 70 to 85% of the reference value. For example, when the reference value is 95 Kg / H in the anterior chamber, for example, 85.5 Kg / H (90% of the reference value) to 104.5 Kg / H (110% of the upper limit value). Similarly, the ascending chamber and the descending chamber are set appropriately.

Further, the flow control device 30 determines whether the measured temperature measured by the temperature sensors (S1, S2, S3, S4, S5, S6, S7) is within the optimum value range of the temperature stored in the temperature condition storage means 31. Whether the measured value of the steam flow rate by the temperature range judgment means 33 for judging whether the temperature is out of the range and the steam flow meter (M1, M2, M3) is equal to or less than the upper limit value stored in the steam flow condition storage means 32 or not. And the steam flow rate judgment means 35 for judging whether or not it is equal to or greater than the lower limit value, and the control valve 24 (24A, 24B, 24C) according to the judgment results by the temperature range judgment means and the steam flow rate judgment means. Decide whether to change or maintain the opening to a predetermined width open side or close side, and as determined, set the opening of the control valve 24 (24A, 24B, 24C) to a predetermined width on the open side or close side It is configured by including a control valve opening and closing means for further be brought or maintained, the.
When the measured temperature is the same as the upper limit value or the lower limit value of the optimum value range, it may be within the optimum range or outside the optimum range, but in the present embodiment, it is assumed to be within the optimum range. Further, when the measured value of the steam flow rate is the same as the upper limit value or the lower limit value, it may be within the upper limit value and the lower limit value, respectively, or may be outside the upper limit value and the lower limit value, respectively. In this embodiment, the value is outside the upper limit value and outside the lower limit value.

Furthermore, as described above, automatically adjusting the steam flow rate supplied by the steam supply means corresponding to the measured values of the temperature and the steam flow rate is the main control mode, and the steam flow rate is set to the upper limit value prior to the main control mode. To a lower limit value is provided as a preliminary control mode. In the present embodiment, in this control mode, the adjustment width of the control valve 24 (24A, 24B, 24C) in one control is 0.125% open / close, and in the preliminary control mode, the control valve in one control. The adjustment width of 24 (24A, 24B, 24C) is 0.25% open / close.
Further, a steam outflow adjustment mode is provided in which the damper 16 that opens and closes the steamer 1 is opened to open the steamer 1, and the steam is flowed out of the steamer to adjust the heating atmosphere temperature.
The flow rate control device 30 includes a mode switching unit 37 that switches to any one of the main control mode, the preliminary control mode, and the steam outflow adjustment mode.

  Therefore, when the food is continuously steam-heated by the continuous steam heating apparatus for food, the following occurs. Examples of food include buns, steamed bread, and Japanese-style Chinese confectionery. In the flow rate control device 30, the optimum temperature range, the reference value, the upper limit value, and the lower limit value of the supply steam flow rate for each place (the front chamber 2, the rising chamber 10, and the falling chamber 11) corresponding to the types of food to be handled. Is set. The flow control device 30 first designates the type of food to be handled and performs control corresponding to the type of food to be handled.

  First, the control valve 24 (24A, 24B, 24C) is opened to fill the steamer 1 with steam. In the flow control device 30, the measured value of the temperature from the temperature sensor (S1, S2, S3, S4, S5, S6, S7) is obtained every 0.1 second, and the average value for the past 5 seconds is calculated. The average value is used as the current measurement value. In this state, first, the preliminary control mode is set and the preliminary control is performed.

<Preliminary control mode>
Using the flowchart shown in FIG. 4, first, for each control system or the like, the control valve 24 (24A, 24B, 24C) is set to a predetermined opening (eg, 66%) (1-1) for a predetermined time (eg, 5 seconds). ) If it has elapsed (1-2), it is determined whether the measured value of the steam flow rate by the steam flow meters (M1, M2, M3) is equal to or higher than the lower limit value (1-3). 1-3N) Since the amount of steam is insufficient, the control valve 24 (24A, 24B, 24C) is opened by a predetermined width (0.25% in the embodiment) (1-4). And if it becomes more than a lower limit (1-3Y), it will be judged whether the measured value of the steam flow rate by a steam flow meter (M1, M2, M3) is within an upper limit (1-5), from upper limit If it is too large (1-5N), it is determined that the amount of steam is excessive, and this time, the control valve 24 (24A, 24B, 24C) is closed by a predetermined width (0.25% in the embodiment) (1-6). ). In this way, the control valve 24 (24A, 24B, 24C) is opened and closed to adjust the steam flow rate within the range from the upper limit value to the lower limit value. If this adjustment is completed, that is, if the measured value of the steam flow rate is within the upper limit value (1-5Y), it is determined that the steam flow rate is appropriate, and the process proceeds to the present control mode (1-7).

<This control mode>
In the present embodiment, the present control performed according to the flowcharts shown in FIGS. 5A and 6 will be described. However, the present control of the present invention is not limited to this, for example, as shown in FIG. You may perform this control according to a flowchart.
In this control mode, the first transport conveyor 5, the second transport conveyor 6, the ascending conveyor 12, the descending conveyor 13, and the transfer device 15 as food operation means are driven to transport the tray 4 on which the food is placed. The food is continuously steam heated. For example, first, the main control in the group (G1) of the discharge pipes 23 in the front chamber 2 will be described.
1) As shown in FIGS. 5 (a) and 6, first, the steam flow rate determination means 35 determines that the steam flow rate measurement value (hereinafter simply measured flow rate) measured by the steam flow meter (M1) is the steam flow rate condition storage means 32. It is determined whether or not the stored lower limit is exceeded (2-1).
When the steam flow rate determining means 35 determines that the measured flow rate is less than the lower limit value (2-1N), the control valve opening / closing means opens the control valve opening to a predetermined width (0.125% in this embodiment). (2-2).
Therefore, the steam flow rate increases. This control is repeated until the measured flow rate becomes equal to or higher than the lower limit value.
2) On the other hand, when the steam flow rate determining unit 35 determines that the measured flow rate is equal to or higher than the lower limit (2-1Y), the steam flow rate determining unit 35 then determines whether the measured flow rate is equal to the lower limit value ( 2-3). When the steam flow rate determining means 35 determines that the measured flow rate is equal to the lower limit value (2-3Y), then the temperature range determining means 33 is the average value of the measured temperatures measured by the temperature sensors (S1, S2) ( Hereinafter, it is determined whether or not the simply measured temperature is equal to or higher than the lower limit of the optimum temperature stored in the temperature condition storage means 31 (2-4). When the temperature range determination means 33 determines that the measured temperature is lower than the optimum lower limit (2-4N), the control valve opening / closing means opens the control valve opening by a predetermined width (0.125% in the embodiment). (2-5). Therefore, the steam flow rate increases. This control is repeated until the measured temperature becomes equal to or higher than the optimum lower limit. And while the measurement temperature is in the optimum value range, the steam flow rate is also in the appropriate range, and all the foods steamed in the steamer 1 can be continuously steam-heated under the same appropriate steam heating conditions. Maintenance is planned.
3) When the temperature range determining means 33 determines that the measured temperature is equal to or higher than the optimum value lower limit (2-4Y), next, the temperature range determining means 33 determines whether or not the measured temperature is equal to or less than the optimum value upper limit ( 2-6). If the temperature range determination means 33 determines that it is higher than the optimum upper limit (2-6N), the control valve opening / closing means maintains the opening degree of the control valve (24A) at that time (2-7).
In this case, the measured temperature is higher than the upper limit of the optimum value, and if it is a conventional method in which only the temperature is detected and adjusted, the amount of steam is reduced to lower the temperature. Since the measured flow rate is equal to the lower limit value, the steam flow rate is adjusted without reducing the opening of the control valve (24A). For this reason, the temperature gradually decreases with the lower limit steam flow rate and is adjusted so that it falls within the optimum value range, and more than necessary (which can occur if only the temperature is detected and adjusted as in the conventional method). The situation where the opening degree is too small and the amount of steam is insufficient is prevented, and all the foods steamed in the steamer 1 can be continuously steam-heated under the same appropriate steam heating conditions, thereby maintaining the quality. .
4) When the temperature range determining means 33 determines that the measured temperature is not more than the optimum value upper limit (2-6Y), the control valve opening / closing means maintains the opening degree of the control valve (24A) at that time (2-8) .
Therefore, since the measured temperature is within the optimum value range and the steam flow rate is also within the appropriate range, all the foods steamed in the steamer 1 can be continuously steam-heated under the same appropriate steam heating conditions, Quality is maintained.
5) If the steam flow rate determining means 35 determines that the measured flow rate is not equal to the lower limit value (2-3N), then the steam flow rate determining means 35 determines whether the measured flow rate is equal to or lower than the upper limit value (2). -9). When the steam flow rate determining means 35 determines that the measured flow rate is greater than the upper limit (2-9N), the control valve opening / closing means closes the opening of the control valve by a predetermined width (0.125% in the embodiment). (2-10).
Therefore, the steam flow rate is reduced. This control is repeated until the steam flow rate falls below the upper limit value.
6) If the steam flow rate determining means 35 determines that the measured flow rate is equal to or lower than the upper limit value (2-9Y), then the steam flow rate determining means 35 determines whether or not the measured flow rate is equal to the upper limit value (2- 11). When the steam flow rate determining means 35 determines that the measured flow rate is equal to the upper limit value (2-11Y), the temperature range determining means 33 determines whether the measured temperature is equal to or higher than the optimum value lower limit value (2-12). When the temperature range determination means 33 determines that the measured temperature is lower than the optimum lower limit (2-12N), the control valve opening / closing means maintains the opening of the control valve (24A) at that time (2-13). .
In this case, the measurement temperature is lower than the lower limit of the optimum value, and the conventional method in which only the temperature is detected and adjusted is to increase the amount of steam in order to increase the temperature. Since the measured flow rate is the upper limit value, the steam flow rate is maintained and adjusted without increasing the opening of the control valve (24A). For this reason, the temperature gradually increases depending on the upper limit steam flow rate and is adjusted to fall within the optimum value range, and more than necessary (which can occur if only temperature is detected and adjusted as in the conventional method). It is possible to prevent a situation where the amount of steam is excessive because the opening degree is too large, and all the food steamed in the steamer 1 can be continuously steam-heated under the same appropriate steam heating conditions, thereby maintaining the quality. It is done.
7) When the temperature range determining means 33 determines that the measured temperature is equal to or higher than the optimum value lower limit (2-12Y), next, the temperature range determining means 33 determines whether or not the measured temperature is equal to or lower than the optimum value upper limit ( 2-14). When the temperature range determination means 33 determines that the value is higher than the optimum upper limit (2-14N), the control valve opening / closing means closes the opening of the control valve by a predetermined width (0.125% in the embodiment) (2 -15).
This control is repeated until the measured temperature falls below the upper limit of the optimum value. Therefore, the steam flow rate decreases and contributes to the temperature decrease, and the measured temperature falls within the optimum value range. In this case, since the steam flow rate is within an appropriate range, all the foods steamed in the steamer 1 can be continuously steam-heated under the same appropriate steam heating conditions, and the quality can be maintained.
8) When the temperature range determining means 33 determines that the measured temperature is less than or equal to the upper limit of the optimum value (2-14Y), the control valve opening / closing means maintains the opening of the control valve (24A) at that time (2-16) .
Therefore, since the measured temperature is within the optimum value range and the steam flow rate is also within the appropriate range, all the foods steamed in the steamer 1 can be continuously steam-heated under the same appropriate steam heating conditions, Quality is maintained.
9) When the steam flow rate determining means 35 determines that the measured flow rate is not equal to the upper limit value (2-11N), the temperature range determining means 33 determines whether the measured temperature is equal to or greater than the optimum lower limit value (2-17). ). When the temperature range determination means 33 determines that the measured temperature is lower than the optimum lower limit (2-17N), the control valve opening / closing means opens the control valve opening by a predetermined width (0.125% in the embodiment). (2-18). This control is repeated until the measured temperature becomes equal to or greater than the optimum lower limit even if the measured flow rate becomes equal to the upper limit value or even if the measured flow rate is less than the upper limit value. Therefore, the steam flow rate increases and contributes to the temperature rise, and the measured temperature is adjusted to be within the optimum value range. In this case, since the steam flow rate is controlled and adjusted within an appropriate range less than the upper limit value, a situation in which the opening degree is excessively increased and the steam amount becomes excessive is prevented, and steaming is performed in the steamer 1. All foods can be continuously steam-heated under the same appropriate steam heating conditions, and quality can be maintained.
10) When the temperature range determining means 33 determines that the measured temperature is not less than the optimum lower limit (2-17Y), next, the temperature range judging means 33 determines whether or not the measured temperature is not more than the optimum upper limit ( 2-19). When the temperature range determination means 33 determines that the value is higher than the optimum upper limit (2-19N), the control valve opening / closing means closes the opening of the control valve by a predetermined width (0.125% in the embodiment) (2 -20). This control is repeated until the measured flow rate becomes equal to the lower limit value or the measured temperature becomes equal to or lower than the optimum upper limit value. Therefore, the steam flow rate is reduced to contribute to the temperature decrease, and the measured temperature is adjusted to fall within the optimum value range. In this case, since the measured flow rate is controlled and adjusted within an appropriate range larger than the lower limit value, a situation in which the opening degree is excessively reduced and the amount of steam becomes excessive is prevented, and steaming is performed in the steamer 1. All foods can be continuously steam-heated under the same appropriate steam heating conditions, and quality can be maintained.
11) When the temperature range determining means 33 determines that the measured temperature is less than or equal to the upper limit of the optimum value (2-19Y),
The control valve opening / closing means maintains the opening degree of the control valve (24A) at that time (2-21).
Therefore, since the measured temperature is within the optimum value range and the steam flow rate is also within the appropriate range, all the foods steamed in the steamer 1 can be continuously steam-heated under the same appropriate steam heating conditions, Quality is maintained.
Similar to the main control in the group (G1) of the discharge pipe 23 in the front chamber 2, the main control in the groups (G2) and (G3) of the discharge pipe 23 in the ascending chamber 10 and the descending chamber 11 of the main body 3, The control valves (24B) and (24C) are controlled to open and close by the measured temperature measured by the temperature sensors (S3) and (S6) and the measured value of the steam flow rate measured by the steam flow meters (M2) and (M3), respectively. Do.

Next, when changing the type of food to be handled, the flow control device 30 designates the type of food to be handled and performs control corresponding to the type of food to be handled. In this case, when the temperature and steam conditions in the steamer 1 change and the temperature in the steamer 1 has to be lowered, in order to change the setting quickly, the steamer 1 has the following damper adjustment mode. The temperature can be greatly reduced.
<Damper adjustment mode>
When the damper 16 is in the closed state (3-1) using the flowchart shown in FIG. 8, it is determined whether or not the measured temperature is equal to or lower than a predetermined temperature (reference temperature + 2 ° C. in the embodiment) (3-2). If the temperature is equal to or lower than the predetermined temperature, there is no need for a temperature drop, and the process is terminated (3-2Y). When the temperature is higher than the predetermined temperature (3-2N), the damper 16 is opened (3-3). Thereby, the vapor | steam in the steamer 1 is exhausted from the opening of the damper 16, and the temperature in the steamer 1 falls. When the measured temperature reaches an appropriate temperature (set in advance) (3-4Y), the damper 16 is closed (3-5), and the process ends. In this case, since the temperature in the steamer 1 can be rapidly lowered by opening the damper 16, the setting change to the type of food to be handled next can be performed quickly, and the production efficiency is improved. . The appropriate temperature in this case can be appropriately set in advance and may be “predetermined temperature + 1 ° C.”, or “predetermined temperature + (measured temperature before opening the damper 16−reference temperature) / 2”. Etc.

Examples of the present invention will be described below, but the present invention is not limited thereto.
Using the ingredients shown in the table below, mix as usual to make a batter-like steamed cake dough.
[Combination of steamed cake dough]
Flour 100
Egg 100
Sugar 100
Rape oil 30
Foaming agent 5
Swelling agent 2
(Mass ratio with flour as 100)

The batter-like dough is poured into an oval-type steaming mold, and using the continuous steam heating apparatus according to the present embodiment shown in FIG. 1, according to the following steaming condition by the control method described in the present embodiment. Oval steamed cake was produced by continuous steam heating.
[Steaming conditions]
Steaming time: 20 minutes Front chamber: [S2] Reference temperature 57.5 ° C (optimum value temperature range is reference temperature ± 0.5 ° C),
Supply steam flow rate reference value 50Kg / H (lower limit is 40Kg / H at 80% of the reference value, upper limit is 60Kg / H at 120% of the reference value)
Ascending chamber: [S3] Reference temperature 93.5 ° C (optimum value temperature range is reference temperature ± 0.5 ° C),
Supply steam flow rate reference value 30Kg / H (lower limit value is 24Kg / H at 80% of the reference value, upper limit value is 36Kg / H at 120% of the reference value)
Lowering chamber: [S6] Reference temperature 93.5 ° C (optimum value temperature range is reference temperature ± 0.5 ° C),
Supply steam flow rate reference value 60Kg / H (lower limit value is 48Kg / H at 80% of reference value, upper limit value is 72Kg / H at 120% of reference value)

  A temperature sensor was installed on the steaming mold, and the actual heating atmosphere temperature of the batter-like fabric was measured three times. The result is as shown in the graph of FIG. 9, and at the positions of the temperature sensors S2, S3, and S6, the set reference temperatures (57.5 ° C., 93.5 ° C., and 93.5 ° C., respectively) are obtained. The close ambient temperature can be maintained, and the three measured values almost coincide with each other throughout the steamer.

As a comparative example, the batter-like dough is poured into an oval steaming mold, and the conventional steam heating apparatus according to the present embodiment shown in FIG. However, the steam supply amount was adjusted by manually opening and closing the valve (otherwise, the same as in this example) to produce a small-sized steamed cake.
The steamed cakes according to the examples had a constant shape and size, a fine texture on the surface, excellent appearance, and when eaten, many of them were moist and melted in the mouth.
On the other hand, the steamed cake of the comparative example may be similar to the example, but not only the appearance and contents are generally inferior to the example, but also the steam flow in the steamer is too small and the steam heating is insufficient As seen in Fig. 2, it appears when the surface is inferior due to wrinkles on the surface, poor in appearance and poorly melts when eaten, or conversely, when the steam flow in the steamer is too high and steam heating is excessive. The surface became cracked due to overexpansion, cracks and cracks were generated on the surface, and the appearance was inferior.

  In addition, when (A) steam heating is appropriate in the examples of the present invention, (B) when steam heating is insufficient and (C) when steam heating is excessive, the surface of the steamed cake is compared with the Hokkaido map. As shown in the drawing substitute photograph shown in FIG. 10, the steamed cake of (A) has a uniform baked color and a bright white pattern, but the steamed cake of (B). Is inadequately heated with steam and has uneven surface due to shrinkage of wrinkles and shrinkage of caving due to shrinkage. Has cracks on the surface due to overexpansion due to excessive steam heating, and uneven color due to irregularities in the part that is partly overexpanded. Is also formed in a distorted shape.

DESCRIPTION OF SYMBOLS 1 Steamer 2 Front chamber 3 Main body 4 Tray 5 1st conveyance conveyor 6 2nd conveyance conveyor 7 Partition plate 10 Ascending chamber 11 Descent chamber 12 Ascending conveyor 13 Descent conveyor 14 Communication space part 15 Transfer device 16 Damper 20 Steam supply device 21 Steam generator 22 (22A, 22B, 22C) First to third steam supply pipes 23 (a, b, c, d, e) Discharge pipes 24 (24A, 24B, 24C) Control valves G1, G2, G3 groups M1, M2, M3 Steam flow meters S1, S2, S3, S4, S5, S6, S7 Temperature sensor 30 Flow control device 31 Temperature condition storage means 32 Steam flow condition storage means 33 Temperature range determination means 34 Control valve opening change means 35 Steam flow rate judging means 36 Opening / closing condition setting means 37 Mode switching means

Claims (13)

In the method of continuously steam heating by supplying steam at a predetermined temperature from the discharge part of the steam supply means while operating food inside the operation type steamer,
While the heating atmosphere temperature inside the steamer and the flow rate of steam supplied from the discharge part of the steam supply means are continuously measured, the steam supply means supplies the temperature and the flow rate of the steam corresponding to the measured values. A continuous steam heating method for food, characterized by automatically and continuously adjusting the steam flow rate. An optimum value range of the heating atmosphere temperature is set in advance, a reference value of the steam flow rate is set, an upper limit value and a lower limit value are set based on the reference value of the steam flow rate, and the heating atmosphere temperature is set. The ambient temperature measurement value falls within the optimum value range depending on whether the measured value is within the optimum value range and whether the measured steam flow rate is within the range from the lower limit value to the upper limit value. And the steam flow supplied by the steam supply means is adjusted so that the measured steam flow rate is within a range from a lower limit value to an upper limit value. Heating method. A) If the measured steam flow is less than the lower limit,
B) When the measured steam flow rate is equal to the lower limit value and the measured temperature is lower than the optimum lower limit value,
C) When the measured steam flow rate is equal to the lower limit value and the measured temperature is higher than the optimum upper limit value,
D) When the measured steam flow rate is equal to the lower limit value and the measured temperature is within the optimum value range,
E) When the measured steam flow rate is higher than the upper limit,
F) When the measured steam flow rate is equal to the upper limit value and the measured temperature is lower than the optimum lower limit value,
G) When the measured steam flow rate is equal to the upper limit value and the measured temperature is higher than the optimum upper limit value,
H) When the measured steam flow rate is equal to the upper limit value and the measured temperature is within the optimum value range,
I) When the measured steam flow rate is greater than the lower limit value and less than the upper limit value, and the measured temperature is lower than the optimum lower limit value,
J) When the measured steam flow rate is greater than the lower limit value and less than the upper limit value, and the measured temperature is higher than the optimum upper limit value,
K) When the measured steam flow rate is greater than the lower limit value and less than the upper limit value, and the measured temperature is within the optimum value range,
Of each case,
In the case of C), D), F), H) or K), the current steam flow rate is maintained,
In the case of A), B) or I), the steam flow rate is increased by a predetermined amount,
In the case of E), G) or J), the steam flow rate is decreased by a predetermined amount,
The method for continuous steam heating of food according to claim 1 or 2, wherein the adjustment of the steam flow rate is performed at regular intervals, and this is repeated. Discharge portions of the steam supply means are provided at a plurality of locations inside the steamer, the discharge portions at the plurality of locations are divided into a plurality of groups in advance, and an optimum value range of the heating atmosphere temperature and a reference value of the supply steam flow rate for each group The continuous steam heating method for food according to claim 2, wherein the flow rate of steam supplied by the supply means is adjusted. 5. The upper limit value of the supply steam flow rate is set in a range of 110% to 200% of a reference value, and the lower limit value is set in a range of 50 to 90% of a reference value . continuous steam heating method of the food according to. The continuous steam heating method for food according to any one of claims 2 to 5 , wherein an optimum value range of the heating atmosphere temperature is set to less than 100 ° C. The continuous steam for food according to any one of claims 1 to 6, further comprising a steam outflow adjustment mode for adjusting the heating atmosphere temperature by allowing the steam of the steamer to flow out of the steamer to the outside of the steamer. Heating method. A preliminary control mode in which the steam flow rate is set within the range from the lower limit value to the upper limit value prior to the adjustment of the steam flow rate (main control mode) by the continuous steam heating method for foods according to any one of claims 1 to 7. A continuous steam heating method for foods according to any one of claims 1 to 7. In a continuous steam heating apparatus for food comprising a steamer for steaming food, a food operating means for continuously operating food in the steamer, and a steam supply device for supplying steam to the steamer,
The steam supply device includes a steam generator that generates steam at a predetermined temperature, a steam feed pipe that feeds steam generated by the steam generator into the steamer, and a steam feed pipe that feeds the steam generated in the steamer. A discharge pipe that discharges the generated steam, and a control valve for adjusting the flow rate of the steam discharged from the discharge pipe,
A steam flow meter for measuring the flow rate of steam discharged from the discharge pipe;
In the steamer, provided with a temperature sensor for measuring the heating atmosphere temperature inside the steamer,
A flow rate control device is provided that automatically controls opening and closing of the control valve in accordance with a measured value of the temperature by the temperature sensor and a measured value of the steam flow rate by the steam flow meter to adjust the steam flow rate. Food continuous steam heating device. The flow rate control device stores a temperature condition storage means for storing an optimum value range of a preset heating atmosphere temperature, a preset reference value for the steam flow rate, and a reference value for the reference value for the steam flow rate. Steam flow rate condition storage means for storing the set upper limit value and lower limit value, and temperature for determining whether the measured temperature measured by the temperature sensor is within the optimum value range of the temperature stored by the temperature condition storage means A range determination means, a steam flow determination means for comparing a measured value of the steam flow rate by the steam flow meter with an upper limit value and a lower limit value stored in the steam flow condition storage means, and determining a relationship between these values;
A control valve opening / closing means for changing or maintaining the opening degree of the control valve to a predetermined width on the open side or the closed side according to the determination results by the temperature range determination means and the steam flow rate determination means. Item 10. A continuous steam heating apparatus for food according to Item 9. The control valve opening / closing means changes or maintains the opening degree of the control valve to the predetermined width open side or the closed side depending on the case at regular intervals as follows, and repeats this. The continuous steam heating apparatus for food according to claim 10.
A) When the steam flow determining means determines that the measured steam flow is less than the lower limit value,
B) When the steam flow determining means determines that the measured steam flow is equal to the lower limit, and the temperature range determining means determines that the measured temperature is lower than the optimum lower limit,
C) When the steam flow determining means determines that the measured steam flow is equal to the lower limit value, and the temperature range determining means determines that the measured temperature is higher than the upper limit of the optimum value,
D) When the steam flow determining means determines that the measured steam flow is equal to the lower limit, and the temperature range determining means determines that the measured temperature is within the optimum value range,
E) When the steam flow rate judging means judges that the measured steam flow rate is higher than the upper limit value,
F) When the steam flow determining means determines that the measured steam flow is equal to the upper limit, and the temperature range determining means determines that the measured temperature is lower than the optimum lower limit,
G) When the steam flow determining means determines that the measured steam flow is equal to the upper limit, and the temperature range determining means determines that the measured temperature is higher than the optimum upper limit,
H) When the steam flow rate determining means determines that the measured steam flow rate is equal to the upper limit value, and the temperature range determining means determines that the measured temperature is within the optimum value range,
I) When the steam flow rate judging means judges that the measured steam flow rate is within the range lower than the lower limit value and lower than the upper limit value, and the temperature range judging means judges that the measured temperature is lower than the optimum lower limit value,
J) When the steam flow determining means determines that the measured steam flow is within the range less than the lower limit and lower than the upper limit, and the temperature range determining means determines that the measured temperature is higher than the optimum upper limit,
K) When the steam flow rate determining means determines that the measured steam flow rate is within the range lower than the lower limit value and lower than the upper limit value, and the temperature range determining means determines that the measured temperature is within the optimum value range,
Of each case,
In the case of C), D), F), H) or K), the opening of the control valve at that time is maintained,
In the case of A), B) or I), change the control valve to a predetermined width and open side,
In the case of E), G) or J), the control valve is changed to the predetermined width and closed side. The discharge pipes are provided at a plurality of locations inside the steamer, the discharge pipes at the plurality of locations are previously divided into a plurality of groups, and the control valve, the steam flow meter and the temperature sensor are provided corresponding to each group, and the flow control The apparatus adjusts the steam flow rate by opening and closing the corresponding control valve based on the temperature measurement value by the temperature sensor and the steam flow measurement value by the steam flow meter for each group of the discharge pipes. The continuous steam heating apparatus for food according to any one of claims 9 to 11. A plurality of temperature sensors are provided for any one or a plurality of groups of the plurality of discharge pipes, and the flow rate control device calculates an average value of the measurement values of the plurality of temperature sensors as a measurement value of the temperature of the group. The continuous steam heating apparatus for foods according to claim 12.