Continuous Steaming

Continuous steaming moves soybeans on conveyors or screws while steaming without interruption. Unlike batch processing, it enables non-stop operation for mass production.

Steam temperature, pressure, and transport speed are controlled for uniform results. Multiple designs exist including NK-type and extruder types. Essential equipment for industrial miso manufacturing requiring both efficiency and quality. Same principle as home steamers, but on an entirely different scale.

Continuous cooking requires precise control of steam pressure and residence time. High-temperature short-time (HTST) processing optimizes protein denaturation while suppressing browning. Combined with heat recovery systems for energy efficiency, it contributes to sustainable brewing practices.