Cooling equipment for steamed food

Abstract

To provide a cooling device for steamed food, capable of smoothly and quickly cooling the steamed food to a predetermined temperature and preventing clogging of a net-like belt of a conveyor by the steamed food. [Solution] A steamed product cooling device 1 is equipped with at least a steamed product receiving inlet 14 that receives steamed product after steaming treatment, a steamed product discharge outlet 15 that discharges steamed product after cooling treatment, and a belt conveyor 10 that transports the steamed product received from the steamed product receiving inlet 14 to the steamed product discharge outlet 15, and is configured to use a net-like belt 13 on which the steamed product is loaded and transported, and above the net-like belt 13, a crushing means 40 is arranged to crush the steamed product that is loaded and transported, and below the net-like belt 13, an air ejection nozzle 50 is arranged facing upward in correspondence with the position of the crushing means 40, so that air is blown up from below through the net-like belt 13 toward the steamed product being crushed by the crushing means 40.

Description

[Technical field]

[0001] The present invention relates to a cooling device for steamed food. [Background technology]

[0002] For example, the process of producing brewed products includes a steaming process in which grains such as rice and wheat, beans such as soybeans, and tubers such as sweet potatoes are used as raw materials for brewing, in which these raw materials are steamed or boiled, followed by a cooling process in which the steamed and boiled products are cooled to a predetermined temperature, and a further process in which brewing fungi such as koji mold are used. In the cooling treatment step, it is necessary to quickly cool the steamed product, which has been heated to nearly 100° C., to the temperature required for the next step. For example, if the preferred propagation environment for koji mold is 30° C., it is necessary to quickly cool the temperature of the steamed product from around 100° C. to around 30° C. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Utility Model Application Publication No. 58-24200 [Patent Document 2] Japanese Utility Model Application Publication No. 62-30600 Summary of the Invention [Problem to be solved by the invention]

[0004] The above-mentioned Patent Document 1 discloses a continuous steaming and cooling device for sweet potatoes. The continuous cooling device (2) discloses a configuration in which steamed sweet potatoes are placed on the crossbar of a cooling conveyor (12) and transported while air is supplied from a cooling fan (19) from below the cooling conveyor (12) and water is sprayed from a watering nozzle (18) from above the cooling conveyor (12) to cool the sweet potatoes. However, in the case of the invention of Patent Document 1, a combination of air blowing and water spray is essential as a means for cooling the steamed food in a short time, which causes problems such as water spray. The above-mentioned Patent Document 2 discloses a continuous sweet potato steaming and cooling device. The cooling device (4) is configured to have an air exhaust port (11) and an exhaust duct (12) so that cooling air flows from above to below the conveyor (5) while steamed sweet potatoes are placed and transported on the endless conveyor (5). However, in the case of the invention of Patent Document 2, since the cooling air is sucked downward from above the endless conveyor (5), there is a problem that the mesh of the conveyor carrying the steamed food can easily become clogged, resulting in insufficient cooling. However, when the steamed food is small and viscous, such as steamed pressed whole soybeans, if a net-like belt with small holes (large mesh) is used, there is a problem that it easily becomes clogged due to the viscosity.

[0005] Therefore, the present invention aims to solve the above-mentioned problems in the conventional art and to provide a cooling device for steamed food that can cool the steamed food smoothly and quickly to a predetermined temperature and effectively prevent clogging of the net-like belt conveyor by the steamed food. [Means for solving the problem]

[0006] In order to achieve the above object, the steamed food cooling device of the present invention has a steamed food receiving port for receiving the steamed food after the steaming process, a steamed food discharge port for discharging the steamed food after the cooling process, and Loaded A belt conveyor transports the steamed food to the discharge outlet. Preparation, A net-like belt is used as the belt of the belt conveyor, and the net-like belt The conveyor is configured to slide in the longitudinal direction on a plurality of bars laid in the longitudinal direction of the belt conveyor, and a crushing means for crushing the steamed food being loaded and transported is disposed above the net-like belt, and an air ejection nozzle for blowing air upward is disposed below the net-like belt. Cooling equipment for steamed food And, In the area where the crushing means is present, the base rod is not installed, and the base rod is left as an open portion, so that the air blown up from the air blowing nozzle is not obstructed by the base rod, and The pad plate is used to reinforce the periphery of the open portion of the pad to prevent deformation of the net-like belt caused by the crushing means. and a vent hole is provided in the pad plate so that the air blown up from the air blowing nozzle is not blocked by the pad plate. Furthermore, the air ejection nozzle disposed below the net-like belt is disposed at a position shifted within the range of rotation behind the center of rotation of the crushing means from directly below the center of rotation of the crushing means, so that the ejected air from the air ejection nozzle is blown up from below against the net-like belt, which is at a position shifted within the range of rotation behind the center of rotation of the crushing means. The first characteristic of this system is that 。 Ma The cooling device for steamed food of the present invention is No. 1In addition to the above feature, the crushing means are disposed at one or more locations in the longitudinal direction of the net-like belt at predetermined intervals across the width of the net-like belt, and the air ejection nozzles are also disposed at one or more locations in the longitudinal direction of the net-like belt at predetermined intervals across the width of the net-like belt in correspondence with each crushing means. Second It is characterized by the following: The cooling device for steamed food of the present invention is Second In addition to the above feature, each of the crushing means arranged at a predetermined interval in the width direction of the net-like belt comprises a common rotating drive shaft that extends in the width direction of the net-like belt, and a plurality of rod-shaped bodies that are radially attached at each predetermined interval position of the common rotating drive shaft. Third It is characterized by the following: The cooling device for steamed food of the present invention is the above-mentioned first to Third In addition to the above, the air ejected from the air ejection nozzle is configured to be compressed air, dry air, or both of them, which can be switched between. Fourth It is characterized by the following: The cooling device for steamed food of the present invention is the above-mentioned first to Third In addition to the above-mentioned features, the present invention is configured to blow dry air from the downstream side to the upstream side of the conveyance to the upper surface of the steamed food being conveyed, and to forcibly exhaust air on the upstream side of the conveyance. Fifth It is characterized by the following: Effect of the Invention

[0007] According to the steamed product cooling device of claim 1, the steamed product enters the cooling device from the steamed product receiving port, is transported in a loaded state on the belt conveyor, and is discharged from the steamed product discharge port. By using a net-like belt as the belt of the belt conveyor, it is possible to transport steamed food ingredients with relatively small particles without them falling. According to the cooling device of claim 1, a crushing means is disposed above the net-like belt to crush the steamed material being conveyed in a layered manner. Therefore, the crushing means can crush the lumps of the steamed material being conveyed, thereby generating a large number of voids. Further, below the net-like belt, an air ejection nozzle is disposed facing upward in correspondence with the position of the crushing means, and air is blown up from below through the net-like belt against the steamed product being crushed by the crushing means. Therefore, the air ejected from the air ejection nozzle blows against the steamed product which has been crushed by the crushing means and has generated numerous voids, thereby further increasing the voids in the steamed product, quickly removing the temperature of the steamed product, and quickly removing the moisture and steam from the steamed product. In addition, the steamed material below the crushing means tends to be subject to the pressure of the crushing means and to become clogged in the net-like belt. However, since the air ejection nozzles are disposed below the crushing means and air is ejected from below, clogging of the net-like belt caused by the crushing means can be reliably prevented.

[0008] In particular, claim 1 According to the cooling device for steamed food described in In the area where the crushing means is located, the bed rod is not installed, but is left as an open portion of the bed rod, so that the bed rod does not obstruct the air blown up from the air jet nozzle. Therefore, air can be blown up from below into areas of the net-like belt that are prone to clogging without being blocked by the pad, making it possible to reduce clogging of the net-like belt. Furthermore, according to the cooling device for steamed food described in claim 1, the peripheral edge of the open portion of the base rod is reinforced with a pad plate, thereby preventing deformation of the net-like belt caused by the crushing means. Therefore, by providing an open portion in the base bar, the net-like belt becomes more susceptible to downward deformation at the open portion, but by reinforcing the peripheral edge of the open portion of the base bar with a pad plate, downward deformation can be prevented. Furthermore, according to the cooling device for steamed food described in claim 1, the pad plate is provided with an air vent, so that the air blown up from the air ejection nozzle is not blocked by the pad plate. Therefore, even if the peripheral edge of the open portion of the base bar is reinforced with a pad plate to prevent deformation of the net-like belt, the pad plate is further provided with a ventilation opening, which makes it possible to prevent the ventilation opening from interfering with the blowing up of the air jetted from below. In addition, the air ejection nozzle located below the net-like belt is positioned at a position offset within the range of rotation, rearward of the center of rotation of the crushing means, rather than directly below the center of rotation of the crushing means, so that the air ejected from the air ejection nozzle is blown up from below onto the net-like belt, which is positioned rearward of the center of rotation of the crushing means, within the range of rotation. Therefore, at a position shifted within the range of rotation behind the center of rotation of the crushing means as described above, the steamed material tends to be scooped up by the rotation of the crushing means, and the ejected air is blown up from below at that position, thereby more significantly exerting the effects of eliminating clogging and cooling, etc.

[0009] Claim 2 According to the cooling device for steamed food described in Claim 1 In addition to the advantageous effects of the configuration described above, the crushing means is disposed at one or more locations in the longitudinal direction of the net-like belt, at predetermined intervals across the width direction of the net-like belt. Therefore Claim 2According to the cooling device for steamed products described in the above, the crushing means can be uniformly arranged across the width of the net-like belt, and uneven cooling in the width direction can be eliminated. In addition, multiple air ejection nozzles are arranged at predetermined intervals across the width of the net-like belt in correspondence with each crushing means, so that the ejection of air from the air ejection nozzles and the resulting cooling effect, anti-clogging effect, and other effects can be achieved evenly across the width of the net-like belt at positions corresponding to the crushing means. Furthermore Claim 2 According to the cooling device described in , pairs of the crushing means and the air ejection nozzles across the width of the net-like belt are arranged at one or more locations in the longitudinal direction of the net-like belt, so that the effect of the pair of the crushing means and the air ejection nozzles can be achieved not only in the width direction of the net-like belt but also at one or more locations in the longitudinal direction of the net-like belt.

[0010] Also, the above Claim 3 According to the cooling device for steamed food described in Claim 2 In addition to the advantageous effects of the configuration described above, Crushing means is configured to include a common rotating drive shaft that extends across the width of the net-like belt, and a plurality of rod-shaped bodies that are radially attached at predetermined intervals on the rotating drive shaft of the common drive shaft. Therefore, by sharing the rotation drive shaft, the manufacturing of each crushing means becomes simple, and each crushing means can be easily synchronized and operated simultaneously. Also, by using radial rods as the actual crushing means, good crushing can be ensured with a simple structure.

[0011] Also, the above Claim 4 According to the cooling device for steamed food described in the above claims 1 to 3 In addition to the advantageous effects of any one of the configurations described above, the air ejected from the air ejection nozzle can be compressed air, dry air, or both. Therefore, in the case of a configuration in which compressed air is ejected from an air ejection nozzle, the compressed air is ejected below the crushing means, which can strongly promote the crushing action of the crushing means and can also strongly eliminate clogging of the steamed material below the crushing means. In addition, in the case of a configuration in which dry air is used and sprayed from the air spray nozzle, the dry air is sprayed below the crushing means, so that the dry air can be efficiently directed against the surface and gaps of the steamed food that has been crushed by the crushing means, and the moisture and steam of the steamed food can be efficiently and effectively removed. In addition, in the case of a configuration in which both compressed air and dry air are used in a switchable manner, a synergistic effect can be achieved by using the compressed air and the dry air.

[0012] Also, the above Claim 5 According to the cooling device for steamed food described in the above claims 1 to 3 In addition to the advantageous effects of any one of the configurations described above, the configuration is such that dry air is blown from the downstream side to the upstream side of the conveyance against the upper surface of the steamed food being conveyed, and forced exhaust is performed on the upstream side of the conveyance. As a result, water vapor and moisture coming out of the entire steamed food being conveyed can be quickly moved to the upstream side and forced exhausted, and the temperature and humidity of the steamed food can be quickly reduced. [Brief description of the drawings]

[0013] [Figure 1] 1 is a vertical cross-sectional view of a cooling device according to an embodiment of the present invention. [Diagram 2] 1 is a cross-sectional view of a cooling device according to an embodiment of the present invention. [Diagram 3] 1 is a plan view of a cooling device according to an embodiment of the present invention. [Figure 4] 1 is a cross-sectional view of a main part of a cooling device according to an embodiment of the present invention. [Diagram 5] 1 is a plan view of a main part of a cooling device according to an embodiment of the present invention. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0014] Hereinafter, the embodiment of the cooling device for steamed food according to the present invention will be described with reference to the drawings to facilitate understanding of the present invention. However, the following description does not limit the technical scope of the present invention described in the claims.

[0015] First, referring to FIGS. 1 to 3, a cooling device 1 according to an embodiment of the present invention includes a belt conveyor 10 and a housing 20 that accommodates the belt conveyor 10. The cooling device 1 according to the embodiment of the present invention also includes an isolated chamber 30, a crushing means 40, an air ejection nozzle 50, a pad plate 60, a blowing means 70, and other means such as an exhaust means and a heating means.

[0016] The belt conveyor 10 includes at least a drive roller 11, a driven roller 12, and an endless belt 13 stretched between the rollers 11, 12. The front end side (upstream transport side) of the belt conveyor 10 is provided with a steamed food receiving port 14 for receiving the steamed food W onto the belt conveyor 10. The rear end side (downstream transport side) of the belt conveyor 10 is provided with a steamed food discharge port 15 for discharging the cooled steamed food W.

[0017] A net-like belt is used as the belt 13 of the belt conveyor 10. By using this net-like belt 13 and selecting appropriate mesh holes, it can be used appropriately for steamed food W having relatively small grains, and the steamed food W can be conveyed without falling through the mesh holes of the net-like belt 13. On the other hand, when the steamed food W has small grains and is highly viscous, such as pressed whole soybeans, the net-like belt 13 having small mesh holes tends to clog easily.

[0018] The steamed food W fed through the steamed food receiving port 14 is loaded onto the net-like belt 13 of the belt conveyor 10 and transported together with the net-like belt 13 to reach the steamed food discharge port 15. Side walls 16, 16 are erected on both sides of the width of the belt conveyor 10 to prevent the steamed food W being conveyed from falling from both sides of the net-like belt 13. Referring also to FIG. 4, the net-like belt 13 is movable while being supported from below by a plurality of support rods 17 laid in the longitudinal direction of the belt conveyor 10.

[0019] The housing 20 is a container that houses the belt conveyor 10. The housing 20 may be provided with feet for floor placement. The housing 20 may also include one or more isolation chambers 30 . The isolated chambers 30 are provided in the longitudinal direction of the belt conveyor 10, with multiple chambers separated from each other by partitions 31. Each isolated chamber 30 is an airtight chamber that is open toward the steamed food W moving above it, and the temperature, humidity, etc. can be adjusted for each isolated chamber 30. By providing the isolated chambers 30 in this manner, it is possible to perform various processes performed in this embodiment, such as temperature control, air supply control, and crushing control, according to the transport position of the steamed food W transported on the belt conveyor 10.

[0020] The crushing means 40 is disposed above the net-like belt 13 and is a means for crushing the steamed food W transported on the belt conveyor 10. By the crushing by the crushing means 40, the chunks of the steamed food W are crushed, whereby a large number of voids are introduced into the steamed food W, and the internal voids are exposed, increasing the surface area, and as a result, cooling and dehumidification can be rapidly promoted. The crushing means 40 can be provided at one or more locations in the longitudinal direction of the net-like belt 13. In this embodiment, it is provided at three locations in the longitudinal direction. The crushing means 40 can also be provided at one or more locations across the width of the net-like belt 13. In this embodiment, multiple crushing means are provided at predetermined intervals in the width direction. Furthermore, in this embodiment, the crushing means 40 is composed of a rotary drive shaft 41 and rod-shaped bodies 42. The rotary drive shaft 41 is a common rotary drive shaft 41 that extends across the width direction of the net-like belt 13, and the rod-shaped bodies 42 are arranged radially upright from each of predetermined interval positions on the common rotary drive shaft 41.

[0021] As the rod-shaped body 42 is rotated together with the rotary drive shaft 41, the rod-shaped body 42 penetrates into the lump of steamed food W being conveyed, and churns and crushes it. By providing a plurality of the crushing means 40 at a predetermined interval across the width direction of the net-like belt 13, the crushing action by the crushing means 40 can be performed well and uniformly across the width direction of the net-like belt 13. In addition, by providing one or more crushing means 40 in the longitudinal direction, crushing can be performed according to the conveying position of the steamed food W. By using the rod-shaped bodies 42 in a radial manner, good crushing can be ensured with a simple structure. Furthermore, by using a common rotary drive shaft 41, the manufacture of each of the crushing means 40 becomes simple, and each of the stirring means 40 can be easily synchronized and operated simultaneously.

[0022] The air ejection nozzles 50 are disposed corresponding to the crushing means 40. The air ejection nozzles 50 are provided corresponding to all the crushing means 40, but may be provided corresponding to some of the crushing means 40 depending on the degree of necessity. In the embodiment shown in FIG. 1, a plurality of crushing means 40 are provided across the width of the belt conveyor 10 at three locations along the longitudinal direction of the belt conveyor 10, and an air ejection nozzle 50 is disposed at one location on the upstream side of the longitudinal direction of the belt conveyor 10 corresponding to the crushing means 40 provided across the width.

[0023] Specifically, the air ejection nozzles 50 are disposed facing upward below the net-like belt 13 at positions opposite the crushing means 40. Air is sent to each air ejection nozzle 50 from a main pipe 52 through a branch pipe 51. The presence or absence of air ejection may be adjusted for each air ejection nozzle 50. Due to the arrangement of the air ejection nozzles 50, the air blown up from the air ejection nozzles 50 is blown from below through the net-like belt 13 against the steamed food W being crushed by the crushing means 40. With the above-mentioned configuration, the air ejected from the air ejection nozzles 50 and the associated effect can be combined with the effect of the crushing means 40 to produce uniformity across the width and length of the net-like belt 13.

[0024] The pairs of the crushing means 40 and the air ejection nozzles 50 are arranged not only in the width direction of the net belt 13 but also at one or more positions in the longitudinal direction of the net belt 13 . Therefore, the action and effect of the pair of the crushing means 40 and the air ejection nozzle 50 can be exerted not only in the width direction of the net belt 13 but also at one or more points in the longitudinal direction of the net belt 13 .

[0025] The air ejected from the air ejection nozzle 50 can be compressed air, dry air, or both. A major advantage of using compressed air is that it is possible to effectively eliminate clogging of the net-like belt 13 caused by the steamed food W by blowing compressed air upward against the steamed food W below the crushing means 40 whose layer thickness has been thinned by crushing. On the other hand, a major advantage of using dry air is that it is possible to quickly remove moisture from the surface of the steamed food W crushed by the crushing means 40. Furthermore, by switching between ejecting compressed air and dry air, the advantages of both can be combined.

[0026] In this embodiment, the nozzle position of the air ejection nozzle 50 is below the crushing means 40, but is arranged facing upward at a position slightly shifted backward from the position directly below. The shifted position refers to a position within the range of rotation by the rod-shaped body 42 of the crushing means 40, but slightly shifted backward from directly below the center of rotation. In such a position slightly shifted backward from directly below, the steamed food W tends to be scooped up by the rotation of the rod-shaped body 42, so that the clogging elimination effect and cooling effect caused by the air blowing up from the air ejection nozzle 50 can be more significantly exhibited.

[0027] 4 and 5, a pad plate 60 is disposed in the present invention. The net-like belt 13 is configured to slide on a number of guide bars 17 laid in the longitudinal direction. However, the guide bars 17 are not installed in the area where the crushing means 40 is located. In other words, there are no guide bars 17 in the area where the crushing means 40 is located. open The reason is to prevent the air blown up from below toward the crushing means 40 from being obstructed. open part In this case, the net-like belt 13 moving thereon becomes easily deformed by the pressure of the crushing means 40. Therefore, pad plates 60 are placed along the periphery of the open portion below the net-like belt 13 where there are no shims 17, reinforcing the periphery of the open portion and supporting the net-like belt 13 moving over it from below, thereby preventing downward deformation of the net-like belt 13 due to the crushing means 40.

[0028] The pad plate 60 is provided with an air vent opening 61 for passing the air ejected from the air ejection nozzle 50. The position and size of the air vent opening 61 can be freely determined on the condition that the air ejected from the air ejection nozzle 50 is not hindered. The branch pipe 51 and main pipe 52 of the air ejection nozzle 50 are attached by utilizing the housing 20 . By providing the ventilation openings 61, it is possible to ensure that the air ejected from the air ejection nozzle 50 is blown upward below the crushing means 40 through the ventilation openings 61 of the pad plate 60 and the net-like belt 13. As described above, the nozzle position of the air ejection nozzle 50 is shifted slightly rearward from the position directly below the crushing means 40. In such a position, the steamed food W tends to be scooped up by the rotating rod-shaped body 42, so the action and effect of the air ejected from the air ejection nozzle 50 is promoted.

[0029] In the cooling device 1 of this embodiment, one or more blowing means 70 for blowing dry air or the like onto the upper surface of the steamed food W being transported can be arranged. The blowing means 70 is configured to be able to blow dry air, cold air, or other wind from the downstream side to the upstream side of the cooling device. By providing the blowing means 70, the water vapor and moisture coming out of the entire steamed food W being transported can be quickly removed and absorbed over a wide range. In addition, in combination with the air ejected from the air ejection nozzle 50 described above, a cooling effect can be given to the steamed food W.

[0030] In the cooling device 1 of this embodiment, one or more exhaust means (not shown) can be arranged on the upstream side of the conveyance of the steamed food W of the cooling device 1. By providing the exhaust means, the steam and moisture coming out from the entire steamed food W being conveyed can be quickly discharged and removed. In addition, hot air and humid air, including the air from the air ejection nozzle 50, can be quickly forcibly exhausted, and the temperature and humidity of the steamed food W can be quickly reduced.

[0031] In the cooling device 1 of this embodiment, a heating means can be provided in the isolated chamber 30 below the conveyance of the steamed food W in the cooling device. By providing the heating means, the air in the isolated chamber 30 can be heated and dried to affect the steamed food W conveyed on the belt conveyor 10 from below, thereby mainly reducing the moisture of the steamed food W. [Industrial Applicability]

[0032] The steamed food cooling device of the present invention has high industrial applicability as a device for cooling steamed food such as rice and other grains. [Explanation of symbols]

[0033] 1 Cooling device 10. Conveyor Belt 11 Drive roller 12 Driven roller 13 Net-like belt 14 Steamed food intake 15 Steamed food outlet 16 side wall 17 Shimbar 20. Housing 30 Isolation room 31 Bulkhead 40 Grinding means 41 Rotating drive shaft 42 Rod-shaped body 50 Air jet nozzle 51 Branch pipe 52 Main 60 Pad Plate 61 Ventilation opening 70 Air Blowing Means W Steamed food

Claims

1. A steamed food cooling device comprising: a steamed food receiving port for receiving steamed food that has been subjected to a steaming process; a steamed food discharge port for discharging steamed food that has been subjected to a cooling process; and a belt conveyor for loading the steamed food received from the steamed food receiving port and transporting it to the steamed food discharge port; a net-shaped belt is used as the belt of the belt conveyor; the net-shaped belt is configured to move while sliding in the longitudinal direction on a plurality of laying bars laid in the longitudinal direction of the belt conveyor; a crushing means for crushing the steamed food that is loaded and transported is arranged above the net-shaped belt; and an air ejection nozzle for blowing air upward is arranged below the net-shaped belt. In the area where the crushing means is present, the base rod is not installed, and the base rod is left as an open portion, so that the air blown up from the air blowing nozzle is not obstructed by the base rod, The pad plate is used to reinforce the periphery of the open portion of the pad to prevent deformation of the net-like belt caused by the crushing means. and a vent hole is provided in the pad plate so that the air blown up from the air blowing nozzle is not blocked by the pad plate. Furthermore, the air ejection nozzle disposed below the net-like belt is disposed at a position shifted within the range of rotation behind the center of rotation of the crushing means from directly below the center of rotation of the crushing means, so that the air ejected from the air ejection nozzle is blown up from below onto the net-like belt, which is located at a position shifted within the range of rotation behind the center of rotation of the crushing means.

2. The steamed food cooling device according to claim 1, characterized in that the crushing means are arranged at one or more locations in the longitudinal direction of the net-like belt at a predetermined interval across the width direction of the net-like belt, and the air ejection nozzles are also arranged at one or more locations in the longitudinal direction of the net-like belt at a predetermined interval across the width direction of the net-like belt corresponding to each crushing means.

3. A cooling device for steamed food as described in claim 2, characterized in that each crushing means arranged at a predetermined interval across the width of the net-like belt comprises a common rotating drive shaft extending across the width of the net-like belt and a plurality of rod-shaped bodies attached radially at each predetermined interval position on the common rotating drive shaft.

4. A cooling device for steamed food as described in any one of claims 1 to 3, characterized in that the air ejected from the air ejection nozzle is configured to be compressed air, dry air, or a combination of both.

5. A cooling device for steamed food described in any of claims 1 to 3, characterized in that dry air is blown from the downstream side to the upstream side of the transported food toward the upper surface of the steamed food being transported, and that forced exhaust is performed on the upstream side of the transport.

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