JP2002262849A - Apparatus for wrapping and forming cheese-containing hamburger steak or the like - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an apparatus for carrying out wrapping and forming a safer tasty cheese-containing hamburger steak, etc., at the freezing point or lower temperature coping with even bacteria, etc., such as O-157, bovine spongiform encephalopathy or other viruses. SOLUTION: This apparatus is designed to form a hollow part in a raw material at the freezing point or below, intermittently or continuously fill a cheese, etc., in the hollow part and wrap and form the resultant material.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

This apparatus is applicable to non-fluent and all raw materials, regardless of the inclusion and molding of hamburgers and the like below freezing.

[0002]

2. Description of the Related Art Until now, hamburgers and the like have been formed almost at room temperature (plus temperature). The conventional method is. Molding at minus temperatures was not possible and there was a problem with the molding machine.
Construction on the pier was not possible. It is necessary to fully press the mold into the mold, and when external pressure is applied, oils and fats separate,
The raw material slipped, resulting in excessive kneading. Molding was not possible at temperatures below the permanent point because of poor shape and large weight errors at minus temperatures. The kneading of the ingredients was essential and the composition of the meat tissue was damaged. Excessive kneading causes air to separate, resulting in an increase in density, which impairs the original texture of the meat, without a soft feeling, and in addition, there was a proliferation of bacteria due to an increase in temperature.

[0003] In another method, there is a method in which ground meat and cheese are continuously discharged from a double pipe and then wrapped and kneaded from the outside to embed and divide the meat. There was a disadvantage that only the ingredients suitable for the machine could be made because the shellfish could not be made unless the condition was met, and there was a drawback that the original development could not be made.

[0004]

The inclusion and molding of 0-157, mad cow disease and other pathogens, which have become a problem internationally, can be carried out under a long time. There is no.

[0005] Unlike the conventional completely thawed meat, unlike the conventional completely thawed meat, it is possible to provide a safe food which does not impair the original texture of the meat and promotes the deliciousness.

[0006]

According to the conventional apparatus, the temperature of the minced meat is high, so that the present invention performs the inclusion and molding below the freezing point.

Further, a hollow raw material is continuously formed, and the hollow portion is intermittently filled with shell material.

Separately, a hollow raw material was continuously formed, and the hollow portion was continuously filled with shell material.

In addition, since there is no requirement for the outer raw material and the hollow raw material, all kinds of inclusions and moldings can be performed, so that a unique food can be developed.

[0010]

[Function] A hollow raw material seasoned at minus 2 to 3 degrees C is molded, put into a model and pressurized from above and below. Due to the principle of Pascal, the air in the hollow part is evenly applied in any direction, so the whole is applied. Grew. The hollow portion was filled with shell material and molded.

[0011]

DESCRIPTION OF THE PREFERRED EMBODIMENTS An embodiment will be described with reference to FIGS.
In the above, a cylindrical member 3 through which the inner material passes is arranged in parallel with the axis of the main tube portion 2 of the large T-shaped tube 1, and a spindle 4 is provided at the same level as the axis of the tube 3. An orthogonally openable and closable valve 5 is provided. The open side of the main pipe 2 of the large T-tube 1 is connected to a shutter 6 which can be freely opened and closed by a clamp.
A valve seat 7 is provided in the opening of the cylinder. The opposite side of the seat part 7 is arranged at the same level as the axis of the housing 8 and at the same level as the axis of the main pipe of the small T-tube 9. The other end of the spindle 4 is at the same level as the axis of the main pipe of the small T-tube 9 and passes through a bearing socket 11 provided at the other end of the main pipe and having a bearing metal 10. The end 12 of the spindle is connected by a coupler 14 that links the axis of the housing 8 to a cylinder 13 at the same level. In the branch hole 15 of the small T-tube 9, the introduction pipe 16 of the inner raw material is provided with the cutout hole 1 of the housing 8.
7 is provided. The opening of the housing 8 is a square franc # 1 having a hole 18 at the same level as the housing center.
9 is connected by a clamp. Tube 3 in hole 18
Is loosely fitted. Big franc at $ 19
It has an elongated hole 21 parallel to the axis of the branch pipe 20 of the U-shaped pipe. Since the piping resistance of the long hole 21 changes depending on various conditions such as the temperature of the minced meat, the long hole 21 is provided with an adjusting long hole that can be adjusted to have a uniform thickness. A screw hole 22 for fixing the cylinder 3 is provided between the connecting portion of the square franc 19 and the housing 8. The opening B 23 on one side of the main tube of the large T-shaped tube 1 on the side opposite to the shutter is provided with a tube having an axis center of the large T-shaped tube and a square franc # 24.
The bolt passes through the long hole 22 and is connected with the bolt and nut. Then, the beef 100% minced meat of minus 2-3 degrees C, the stickiness is strong at low temperature, the cut is not good, the thread is pulled, and the embedding and molding of the blended cheese under the bad condition are shown in FIG. 2 and FIG. FIG. 3 illustrates the pier.
Off the 7mm and width 70mm length 120mm shaped sizing, dimensions and shape as shown in FIG. 2 in which the pressure in the male and female pressure from above and below taking into stationery 5Kg / cm ² of
The mold 38 is far from the shape of the conventional hamburger.
It was done in the same manner in a round bar shape with a diameter of 60 mm, but it became the same type as described above and became unsuitable as a commercial product. Since the raw material had a low temperature, there was no fluidity in the state of scraped ice, and the physical properties were the same as those of the solid. Therefore, according to the present invention, the minced meat on the outside is continuously extruded from the branch pipe 20 by a pump having the seasoned raw material outside. In addition, a fixed amount of cheese is filled from the cheese introduction pipe 16 intermittently, and the valve 5 is opened immediately before filling,
After filling was completed, it was let down. The cheese is discharged outward at right angles to the valve 5 and is formed in a cylindrical shape 26 outside the cylinder 3. The cheese is easily separated from the valve by the shear stress of the ground meat and travels forward in the flow of the ground meat. In addition, the valve and the valve seat were carried out in parallel with the axis of the cylinder 3, but the strain of the ground meat did not reach, the separation could not be performed intermittently, and the cheese was in a state of a rope, and inclusion was impossible. . In the present invention, the cheese is formed into a tubular shape in a state of being attached to the inner periphery of the cylindrical ground meat, and the filling is completed and proceeds. As the process proceeds, the gap 30 between the cheeses is cut by the shutter 6 and, at the same time, the lids 31 before and after the cheese are closed. It has a shape in which the cheese 26 is filled in the space having the hollow 32 of the ground meat. In the next step, when the model 34 is placed and pressurized 36 from above and below, the air in the hollow portion 32 is evenly pressured 35 in any direction according to the principle of Pascal, so as shown in FIG. Molding was completed. According to another manufacturing method, the spindle 4 and the valve 5 were removed, the bearing socket 11 of the small T-tube 9 was removed, and the small T-tube 9 was closed with a blind plug. Then, the ground meat was continuously supplied from the branch pipe 20, and the vegetables were continuously supplied from the inner raw material introduction pipe 16. Vegetables were filled in the hollow part, and the meat was rolled around the vegetables to form a mold and cut into fixed size with a shutter. A product completely different from the conventional hamburger was developed.

[0012]

【The invention's effect】

The air compressed according to the principle of Pascal has air bubbles dispersed in a well-balanced manner along the eyes of the ground meat fiber, and the semicircular shape before and after becomes similar to the model, thus increasing its commercial value in appearance.

When not hollow-formed, the meat was deformed due to the stress of the remaining meat when baked. However, in the present invention, there was no deformation in the model, and shrinkage occurred in a similar type.

Further, when the baked sausage was eaten, the meat was more plump and elastic than the conventional one, and each grain of meat could be confirmed, and the meat became soft and could be cut with chopsticks, and the texture was improved.

According to the present invention, since the raw material is pressurized in a cylindrical shape, the ground meat is formed into two layers. It has the same texture as two hamburgers and has a two-tiered texture, making it delicious.

The conventional mushroom hamburg is usually filled with toppings or kneaded with the raw material, but unlike the kneaded raw material, the present invention differs from the kneaded raw material in that the hollow portion is continuous and intermittent. When the shell material is filled, the difference between the layers can be seen at a glance. You can enjoy a three-tiered texture with different shellfish textures, giving you a healthier diet.

Further, because of the hollow portion, the fire enters quickly, and the shell material is not over-burned.

Further, since the shell material has a large hollow portion, the shell material can be filled with any large material, and there is no restriction on the type and shape, and all combinations can be performed, and a wide range of product development is possible.

Further, in the case of a conventional sandwich hamburger or the like, when the food is eaten, the sand material jumps out, and the area around the roe is soiled, but it is put in a hollow portion, so this point is solved. It is most suitable when eating with children or in a car.

The fact that the volume ratio was increased by 3% was confirmed by the fact that the air was mixed in, resulting in a softer feeling and that the fire was improved.

[0022] The conventional product has a poor fire quality, but the present invention has a good heat release, so that it is easy to sterilize and can provide safe food, and when used in a restaurant or the like, the rotation efficiency of the customer is better. There are advantages.

Since the embedding and molding processes are possible in a short time,
The temperature rise is small, and the growth of bacteria can be minimized.

In the present invention, the raw material is not forced into the mold, so that there is no kneading action and the composition of the meat is not damaged so that the original texture of the meat can be obtained.

[Brief description of the drawings]

FIG. 1 is a longitudinal sectional view showing an embodiment of the present invention.

FIG. 2 is a comparative dimensional diagram of molding.

FIG. 3 is a longitudinal sectional view of a hollow raw material when cheese filling is completed.

[Explanation of symbols]

1 large T pipe, 2 main pipes, 3 cylinders, 4 spindles, 5 valves, 6 shutters, 7 valve seats, 8 housings, 9 small T pipes, 10 bearing metal, 11 bearing socket, 12 spindle end,
13 cylinder, 14 coupler, 15 small T-shaped pipe branch hole, 16 introduction pipe 17 notch hole, 20 large T-shaped pipe branch pipe, 21 long hole, 26 cheese, 3
0 gap between cheeses, 31 lid, 32 hollow part, 34 model, 36 pressurized, 37 similar type, 3
8 type.

Claims (4)

[Claims] 1. A T-shaped tube is provided with a cylindrical inner material filling tube parallel to the axis of a main tube, a spindle arranged at the same level as the axis, and a freely openable and closable orthogonal to the tip of the spindle. A valve is provided, the valve seat is arranged at the opening of the cylinder, the external material is continuously supplied from the branch pipe, the internal material is intermittently and continuously filled from the branch pipe on the cylinder, and the main pipe is opened. Encapsulation and molding equipment divided into fixed sizes by shutters made by Lolo. 2. A tubular inner material filling tube is provided in parallel with the axis of the main tube of the T-shaped tube, and the outer material is continuously supplied from the branch tube. An encapsulation and molding device that is continuously filled and divided into fixed sizes by a shutter provided at the opening of the main pipe. 3. A shutter provided in a tubular shape and a rod shape in parallel with the axis of a main pipe of a T-shaped pipe and an L-shaped pipe, continuously supplying raw materials from a branch pipe, and provided in an open roll of the main pipe. An encapsulation and forming device divided into fixed sizes. 4. The eccentricity of the axis of the T-shaped tube and the axis of the cylindrical inner material supply cylinder.