JP2006345781A - Seasoning apparatus - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a seasoning apparatus making it easy that an amount of a seasoning to be actually adhered to a food is maintained in a desired range. <P>SOLUTION: This seasoning apparatus 1 is equipped with a seasoning space 20, transport means 30, 31, and supply means 40 to 45 and adheres the seasoning 11 to the food 10. The seasoning space 20 has an inlet 21 through which the food 10 is carried in and an outlet 22 through which the carried-in food 10 is carried out. The transport means 30, 31 transport the food 10 from the inlet 21 to the outlet 22 along a transport route 23 in the seasoning space 20. The supply means 40 to 45 supply the seasoning 11 into the seasoning space 20 and form seasoning-containing air which contains the seasoning 11 in the seasoning space 20. A content of the seasoning 11 in the seasoning-containing air is maintained in a such prescribed range as to be higher than an amount of the seasoning 11 which should be adhered to the food 10 in the seasoning space 20. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a seasoning device for attaching a seasoning to food.

  In general, when a food is manufactured as a shipment product, the food is often processed continuously by a plurality of processing devices arranged continuously on the production line. The plurality of processing devices include, for example, a weighing device that measures food and classifies the food into predetermined amounts, and a packaging device that packages food in predetermined amounts. In particular, when targeting foods that are seasoned by adhering seasonings such as salt and flavor powder such as potato chips, as one of the processing devices, there are a weighing device and a packaging device in the production line. A seasoning device may be arranged between them.

  In such a seasoning device, conventionally, the foodstuff is dropped from a weighing device installed upstream of the seasoning device, and the seasoning is attached to the food by spraying the seasoning from the side on the food in the dropping route. The food is seasoned.

  However, in such a case, the total amount of the seasoned sprinkled does not necessarily adhere to the food, and a part of the sprinkled seasoning is often carried out from the seasoning device together with the food without adhering to the food. For this reason, it is not easy to maintain the amount of seasoning that actually adheres to the food in a desired range and keep the seasoned food in a desired taste.

  The subject of this invention is providing the seasoning apparatus which becomes easy to maintain the quantity of the seasoning which adheres to foodstuff in the desired range easily.

  The seasoning apparatus according to the first aspect of the present invention is a seasoning apparatus that attaches seasonings to foods, and includes a seasoning space, a conveying means, and a supplying means. The seasoning space has an inlet through which food is carried in and an outlet through which the carried food is carried out. The conveying means conveys the food from the inlet to the outlet along the conveying path in the seasoning space. A supply means supplies seasoning in seasoning space, and forms seasoning containing air which contains seasoning in seasoning space. The content of the seasoning in the seasoning-containing air is maintained in a predetermined range that is greater than the amount of the seasoning to be attached to the food in the seasoning space.

  In this seasoning device, the food to be seasoned is transported by the transport means in the seasoning space filled with air containing seasonings. The content of the seasoning in the air in the seasoning space is maintained in a predetermined range that is greater than the amount of seasoning to be attached to the food in the seasoning space. This makes it easy to maintain the amount of seasoning that actually adheres to the food within a desired range.

  In addition, the “seasoning” in the present invention includes not only salt and sugar but also flavoring such as garlic powder and consomme powder, etc. Similar things are included.

  The seasoning device according to the second invention is the seasoning device according to the first invention, and the seasoning-containing air flows along the transport path.

  When the air in the seasoning space is stationary, the seasoning supplied in the seasoning space is likely to be unevenly distributed near the seasoning supply port in the air in the seasoning space. In this case, there is a possibility that a sufficient opportunity for the seasoning to adhere to the food cannot be ensured while the food is transported in the seasoning space along the transport path by the transport means. On the other hand, in the seasoning device according to the second aspect of the invention, the air containing the seasoning flows in the seasoning space along the food conveyance path, so that the uneven distribution of the seasoning in the air in the seasoning space is alleviated, and the food While the seasoning space is transported from the entrance to the exit along the transport path, it is possible to sufficiently ensure the opportunity for the seasoning to adhere to the food.

  The seasoning device according to the third invention is the seasoning device according to the first invention or the second invention, and the relative speed between the food conveyed by the conveying means and the seasoning-containing air is not zero.

  When the relative speed between the food transported by the transport means in the seasoning space and the air containing the seasoning becomes zero, the content of the seasoning in the air around the food in the seasoning space is in the air around the food. The amount of the seasoning may be reduced by adhering to the food, and the seasoning may be prevented from continuously adhering to the food. On the other hand, in the seasoning device according to the third invention, the relative speed between the food transported by the transport means in the seasoning space and the air containing the seasoning does not become zero, so that the seasoning in the vicinity of the food and other places The density of the liquid is relaxed, and it becomes easy for the seasoning to adhere to the food continuously.

  A seasoning device according to a fourth aspect of the present invention is the seasoning device according to any one of the first to third aspects, wherein the transport means includes a screw member having a spiral blade. The spiral blades form a plurality of compartments in the seasoning space along the transport path.

  In this seasoning device, since the seasoning space is partitioned to some extent along the food conveyance path by the spiral blades of the screw member, the air containing the seasoning is carried out from the seasoning space through the inlet and the outlet. Can be suppressed. Thereby, it becomes easy to maintain content of the seasoning in the air in seasoning space in the predetermined range larger than the quantity of seasoning which should be made to adhere to the foodstuff in seasoning space.

  Moreover, in this seasoning apparatus, when food is carried into the seasoning space in a state of being divided into predetermined amounts upstream of the seasoning device, the food can be conveyed in a state of being divided into predetermined amounts. It becomes easy. For this reason, this seasoning apparatus can reduce the possibility that the food is mixed while being transported in the seasoning space, and is particularly useful.

  The seasoning device according to a fifth aspect of the present invention is the seasoning device according to the fourth aspect of the present invention, wherein the supplying means supplies the seasoning to the upstream section. The upstream section is located upstream of the transport path among the plurality of formed sections.

  In this seasoning device, the seasoning is supplied to the upstream section located upstream of the food conveyance path among the plurality of sections in the seasoning space. As a result, the seasoning amount in the air in the seasoning space is mainly distributed around the upstream compartment, and the amount of seasoning distributed in the downstream compartment near the outlet is suppressed, so that it is mixed into the air from the outlet. The amount of seasoning to be carried out can be reduced. Therefore, it becomes easier to maintain the content of the seasoning in the air in the seasoning space within a predetermined range that is greater than the amount of seasoning to be attached to the food in the seasoning space.

  The upstream section here is preferably the most upstream section located at the most upstream of the transport path among the plurality of formed sections, but is not limited to this.

  The seasoning apparatus according to a sixth aspect of the present invention is the seasoning apparatus according to the first to fifth aspects of the present invention, further comprising resupply means. The resupply means resupplys the seasoning carried out from the outlet in a manner not attached to the food into the seasoning space.

  From the outlet of the seasoning space, together with the food to which the seasoning has adhered, the seasoning that has accumulated in the seasoning space and the air containing the seasoning are carried out. In this seasoning apparatus, by re-supplying the seasoning carried out from the outlet in a manner not attached to the food into the seasoning space, the seasoning amount supplied in the seasoning space is wasted without adhering to the food. This can be suppressed.

  In particular, in the case where almost the entire amount of the seasoning carried out from the outlet in a form not attached to the food can be resupplied into the seasoning space, the supply amount of the seasoning to be newly supplied into the seasoning space In the seasoning space, an equilibrium state is formed that substantially coincides with the amount of food that actually adheres to the food, and the amount of seasoning to be supplied into the seasoning space can be easily controlled.

  A seasoning device according to a seventh aspect of the present invention is the seasoning device according to the sixth aspect of the present invention, wherein the resupply means includes a recovery mechanism and a separation mechanism. The recovery mechanism recovers the seasoning carried out from the outlet in a form not attached to the food together with air. The separation mechanism separates the seasoning and air collected by the collection mechanism.

  In this seasoning apparatus, the seasoning carried out from the outlet in a form not attached to food is collected together with air, and the collected seasoning and air are separated. Thereby, it becomes easy to supply again the seasoning carried out from the exit in the aspect which is not adhering to foodstuffs in seasoning space.

  A seasoning device according to an eighth aspect is the seasoning device according to the seventh aspect, wherein the recovery mechanism includes a chute member. The chute member has a sliding surface. A slit is formed on the sliding surface. The sliding surface is adjacent to the outlet in a downwardly inclined manner.

  In this seasoning device, the sliding surface on which the slit is formed is provided adjacent to the outlet of the seasoning space in a manner inclined downward. While the food carried out from the exit slips on the sliding surface, it is carried out from the exit in a manner that does not adhere to the food, such as seasoning that has accumulated in the seasoning space or seasoning that has been carried out by mixing in the air. The seasoning passes through a slit formed on the sliding surface. Thereby, the seasoning carried out in the aspect which has not adhered to the foodstuff from the exit can be collect | recovered.

  In the seasoning device according to the present invention, the food to be seasoned is transported by the transport means in the seasoning space filled with air containing the seasoning. The content of the seasoning in the air in the seasoning space is maintained in a predetermined range that is greater than the amount of seasoning to be attached to the food in the seasoning space. This makes it easy to maintain the amount of seasoning that actually adheres to the food within a desired range.

  Hereinafter, a seasoning apparatus 1 according to an embodiment of the present invention will be described with reference to the drawings.

  In the following description, the seasoning device 1 is one of the processing devices for the food 10 installed in the production line for manufacturing the food 10 as a shipment product, and the food 10 before seasoning is measured upstream to measure a predetermined amount. It is assumed that it is connected to a weighing device 80 that divides the food, and is connected to a packaging device 90 that wraps the seasoned food 10 that has been carried out from the seasoning device 1 by a predetermined amount downstream (see FIG. 1).

<Overall configuration of seasoning device>
With reference to FIG. 1, the whole structure of the seasoning apparatus 1 is demonstrated.

  The seasoning device 1 includes a seasoning space 20. The seasoning space 20 is defined inside a casing 24 in which an inlet 21 and an outlet 22 are formed. The seasoning device 1 seasons the food 10 by attaching the seasoning 11 to the food 10 in the seasoning space 20.

  The seasoning device 1 includes a food conveying screw 30 provided in the seasoning space 20 and a motor 31 that rotates the food conveying screw 30. When the food conveyance screw 30 is rotated by driving the motor 31, the food 10 carried into the seasoning space 20 from the weighing device 80 via the inlet 21 is conveyed to the outlet 22 along the conveyance path 23 in the seasoning space 20. Is done.

  The seasoning device 1 includes a seasoning tank 40 in which the seasoning 11 is stored, and a supply port 42 that supplies the seasoning 11 into the seasoning space 20. The seasoning 11 stored in the seasoning tank 40 is conveyed to the supply port 42 through the pipes 43a and 43b by the seasoning conveying screw 45, the motor 44, the compressor 41, and the like, and is supplied into the seasoning space 20. The

  Furthermore, the seasoning device 1 includes a chute member 60, a cyclone 51, and a resupply port 54. The chute member 60 collects the seasoning 11 transported from the outlet 22 in a form not attached to the food 10 together with air, and packages the seasoned food 10 transported from the seasoning space 20 through the outlet 22. Guide to device 90. The cyclone 51 separates the seasoning 11 collected by the chute member 60 from the air. The resupply port 54 resupplies the seasoning 11 separated from the air by the cyclone 51 into the seasoning space 20. The seasoning 11 recovered together with the air by the chute member 60 is conveyed to the cyclone 51 through the flow dividing member 50 and the pipe 52, and the seasoning 11 separated from the air by the cyclone 51 passes through the pipe 55 by the compressor 53 or the like. Then, it is conveyed to the resupply port 54.

  In this manner, the seasoning 11 is supplied into the seasoning space 20 through the supply port 42 and the resupply port 54, whereby air containing the seasoning 11 is formed in the seasoning space 20. The unsealed food 10 carried into the seasoning space 20 from the weighing device 80 via the inlet 21 is transported in the seasoning space 20 from the inlet 21 to the outlet 22 along the transport path 23 by the food transport screw 30. . During this time, the food 10 is exposed to air containing the seasoning 11, and the seasoning 11 in the air in the seasoning space 20 adheres to the food 10, whereby the food 10 is seasoned. The seasoned food 10 is carried out from the seasoning space 20 through the outlet 22 and guided to the packaging device 90 by the chute member 60.

<Configuration of each part of seasoning device>
(Seasoning space)
The seasoning space 20 is defined as a space inside the casing 24. The casing 24 has a substantially cylindrical shape, and includes an upper surface portion 24a, a bottom surface portion 24b, and a side surface portion 24c. Moreover, the casing 24 is installed so that the height direction of the casing 24 is substantially horizontal.

  In the side surface portion 24c of the casing 24, when the food 10 is carried into the seasoning space 20 from the weighing device 80, and when the food 10 is carried out from the seasoning space 20 to the packaging device 90, A passing outlet 22 is formed. In the side surface portion 24 c of the casing 24, the inlet 21 is formed on the upper side of the upper surface portion 24 a, and the outlet 22 is formed on the lower side of the bottom surface portion 24 b, and the inlet 21 and the outlet 22 are located with respect to the center of the casing 24. It is formed at a substantially symmetrical position.

(screw)
A food conveyance screw 30 is provided in the seasoning space 20. Further, a motor 31 is attached to the food conveying screw 30, and the food conveying screw 30 rotates in the direction of arrow C in FIG. 1 when the motor 31 is driven.

  The food conveying screw 30 includes a shaft 30a and a spiral blade 30b that is spirally wound around the shaft 30a. The spiral blade 30b of the food transport screw 30 forms three sections in the seasoning space 20 along the transport path 23, the most upstream section 20a, the middle stream section 20b, and the most downstream section 20c. The uppermost stream section 20 a is continuous with the inlet 21 and is located on the uppermost stream of the transport path 23. The most downstream section 20 c is continuous with the outlet 22 and is located on the most downstream side of the transport path 23. The middle stream section 20b is located between the most upstream section 20a and the most downstream section 20c.

  The food 10 is first carried into the uppermost stream section 20a through the inlet 21, and then pushed by the spiral blade 30b as the food conveying screw 30 rotates, and reaches the uppermost section 20b from the uppermost stream section 20a through the middle stream section 20b. It is transported to the downstream section 20 c and is finally transported downward from the most downstream section 20 c via the outlet 22.

  FIG. 2A shows the relationship between the rotation angle of the food conveying screw 30 and the operation in which the food 10 is carried into the seasoning space 20 from the weighing device 80. The operation in which the food 10 is carried into the seasoning space 20 from the weighing device 80 is periodically repeated with an operation in which the rotation angle of the food conveying screw 30 is between 0 ° and 360 ° as a basic period. 2A to 2C is 0 ° when the food conveying screw 30 is in the state shown in FIG.

  The operation in which the food 10 is carried into the seasoning space 20 from the weighing device 80 starts when the rotation angle of the food conveying screw 30 is 0 ° as shown in FIG. Between this start and stop, a predetermined amount of food 10 divided by the weighing device 80 is carried into the seasoning space 20. Thereafter, since the start and stop are repeated each time the food conveying screw 30 makes one rotation, the food 10 is intermittently carried into the seasoning space 20 as a whole. Therefore, the food 10 divided into predetermined amounts in the weighing device 80 is continuously carried into the seasoning space 20 while maintaining the state divided into predetermined amounts. Moreover, since the three divisions 20a-20c are formed in the seasoning space 20 along the conveyance path | route 23 with the spiral blade 30b of the screw 30 for food conveyance, the state divided into predetermined amount is maintained. The food 10 carried into the seasoning space 20 is conveyed through the seasoning space 20 while maintaining a state of being divided into predetermined amounts.

(Condiment supply route from seasoning tank to supply port)
In the seasoning tank 40, the seasoning 11 is stored. The seasoning tank 40 is provided with a seasoning conveying screw 45 at the lower portion thereof, and a motor 44 is attached to the seasoning conveying screw 45. The seasoning conveying screw 45 is rotated by driving the motor 44.

  When the seasoning conveying screw 45 is rotated by driving the motor 44, the seasoning 11 stored in the seasoning tank 40 is pushed by the spiral blades of the seasoning conveying screw 45 and connected to the seasoning tank 40. Continuously fall into the pipe 43a (arrow A in FIG. 1). The pipe 43 a is connected to the pipe 43 b, and the pipe 43 b is connected to the compressor 41. The compressor 41 supplies air in a direction indicated by an arrow B in FIG. Thereby, the seasoning 11 dropped from the seasoning tank 40 to the pipe 43 a is conveyed by the air supplied by the compressor 41, proceeds in the pipe 43 b, and is conveyed to the supply port 42. The supply port 42 is provided at such a position that the seasoning 11 supplied into the seasoning space 20 through the supply port 42 is supplied to the most upstream compartment 20a. The seasoning 11 transported to the supply port 42 is supplied into the seasoning space 20 through the supply port 42.

  FIG. 2B shows the relationship between the rotation angle of the food conveying screw 30 and the operation in which the seasoning 11 is supplied into the seasoning space 20 through the supply port 42. The operation in which the seasoning 11 is supplied into the seasoning space 20 through the supply port 42 is periodically repeated with an operation in which the rotation angle of the food conveying screw 30 is between 0 ° and 360 ° as a basic period.

  The operation of supplying the seasoning 11 into the seasoning space 20 through the supply port 42 starts when the rotation angle of the food conveying screw 30 is 0 ° as shown in FIG. It stops when the screw 30 makes a half turn. Since the start and stop are switched every time the food conveying screw 30 is rotated halfway, the seasoning 11 from the seasoning tank 40 is intermittently supplied into the seasoning space 20.

  As shown in FIGS. 2 (a) and 2 (b), the operation of feeding the food 10 from the weighing device 80 into the seasoning space 20 and the operation of supplying the seasoning 11 through the supply port 42 are performed. Is synchronized with the start of. Further, the seasoning 11 supplied into the seasoning space 20 via the supply port 42 is such that most of the seasoning 11 adheres to the food 10 when the food 10 is carried into the seasoning space 20 from the weighing device 80. It blows out aiming at 10. Such control is made possible by controlling the motor 31, the motor 44, and the compressor 41 by a control microcomputer (not shown).

  The seasoning 11 supplied into the seasoning space 20 through the supply port 42 is blown out so that the seasoning 11 has a positive velocity component in the direction from upstream to downstream along the transport path 23. The same applies to the seasoning 11 that is re-supplied into the seasoning space 20 via a re-supply port 54 described later. On the other hand, a negative pressure is formed in the seasoning space 20 near the outlet 22 by the operation of the vacuum pump 51a of the cyclone 51 described later. Therefore, in the seasoning space 20, an air flow is generated in the direction from upstream to downstream along the transport path 23. In the seasoning device 1, a speed difference is generated between the food 10 and the air containing the seasoning 11 in the seasoning space 20 by the generation of such an air flow. Thereby, in the seasoning space 20, the density of the seasoning 11 is reduced in the periphery of the food 10 and other locations, and the seasoning 11 is easily attached to the food 10 continuously.

  On the other hand, the seasoning 11 supplied into the seasoning space 20 through the supply port 42 is transported along the transport path 23 of the food 10 on the airflow in the seasoning space 20. It is not unevenly distributed near the entrance 21. The same applies to the seasoning 11 that is re-supplied into the seasoning space 20 via a re-supply port 54 described later. That is, the seasoning 11 is distributed throughout the seasoning space 20, and therefore, while the food 10 is transported in the seasoning space 20 along the transport path 23, not only in the uppermost stream section 20 a but also in the middle stream section 20 b. In the most downstream section 20c as well, a sufficient opportunity for the seasoning 11 to adhere to the food 10 can be secured.

  Further, since the seasoning space 20 is partitioned to some extent along the transport path 23 by the spiral blade 30b of the food transport screw 30, the air containing the seasoning 11 in the seasoning space 20 enters from the seasoning space 20 into the inlet 21. And the possibility of being carried out vigorously via the outlet 22 is suppressed. Furthermore, in the seasoning space 20, there is an air flow from upstream to downstream along the transport path 23, so seasoning is performed from the most upstream compartment 20 a to the midstream compartment 20 b and from the midstream compartment 20 b to the most downstream compartment 20 c. The concentration of the material 11 is distributed so as to gradually decrease. Accordingly, the possibility that air containing the seasoning 11 in the seasoning space 20 is carried out vigorously from the seasoning space 20 via the inlet 21 and the outlet 22 is further suppressed.

(Conditional resupply route from seasoning space to resupply port)
From the outlet 22 of the seasoning space 20, air containing the seasoning 11 and the seasoning 11 mixed in the seasoned food 10 and accumulated in the seasoning space 20 is also carried out. In the seasoning device 1, the seasoning carried out from the seasoning space 20 in a manner not attached to the food 10 by the chute member 60, the diversion member 50, the pipe 52, the cyclone 51, the compressor 53, the pipe 55, the resupply port 54, and the like. The ingredients 11 are re-supplied into the seasoning space 20.

[From chute to cyclone]
A chute member 60 is attached to the outlet 22, and the inside of the chute member 60 communicates with the seasoning space 20. The chute member 60 is formed by connecting a cylindrical member 60a that has a substantially quadrangular cross-sectional view and rises in a vertical direction, and a cylindrical member 60b that has a substantially circular cross-sectional shape and is upright in the vertical direction. It has a structure. The tubular member 60 a is located above the tubular member 60 b and is connected to the outlet 22. One side surface of the cylindrical member 60 a forms a sliding surface 61, and the food 10 carried out from the outlet 22 slides down on the sliding surface 61. Thereby, the chute member 60 guides the food 10 carried out from the outlet 22 to the packaging device 90.

  FIG. 3 is an external view of the sliding surface 61 viewed from the direction of arrow E in FIG. As described above, a large number of slits 62 are formed in the sliding surface 61. As a result, the seasoning 11 that has accumulated in the seasoning space 20 slides down on the sliding surface 61 immediately after being transported from the outlet 22, like the food 10 transported from the outlet 22, but the cylindrical member 60b. However, it passes through the slit 62 formed in the sliding surface 61 and is discharged to the outside of the chute member 60. In addition, since the suction force acts in the direction from the inside of the chute member 60 to the outside through the slit 62 by the operation of the vacuum pump 51a, which will be described later, the seasoning 11 accumulated in the seasoning space 20 Is configured to pass through the slit 62 almost certainly. Furthermore, the air containing the seasoning 11 carried out from the outlet 22 is also discharged through the slit 62 to the outside of the chute member 60 by the suction force of the vacuum pump 51a.

  Further, the flow dividing member 50 is attached to the sliding surface 61 of the chute member 60 at a position indicated by a two-dot chain line 50 a in FIG. 3, and the flow dividing member 50 communicates with the chute member 60 through the slit 62. ing.

  The diversion member 50 is a substantially quadrangular pyramid-shaped cylindrical member, is attached to the sliding surface 61 on the bottom surface side, and is connected to a pipe 52 connected to the cyclone 51 on the apex side. As shown in FIG. 3, the plurality of slits 62 formed in the sliding surface 61 are present in a region surrounded by a two-dot chain line 50a. Thereby, the seasoning 11 carried out from the outlet 22 to the chute member 60 without being attached to the food 10 is almost entirely discharged together with air through the slit 62 and discharged into the flow dividing member 50, and the piping It is conveyed to the cyclone 51 through 52.

〔Cyclone〕
The cyclone 51 includes a centrifuge chamber 51b communicating with the pipe 52, a vacuum pump 51a provided above the centrifuge chamber 51b, and a seasoning provided below the centrifuge chamber 51b and separated in the centrifuge chamber 51b. 11 has a collection chamber 51c where it falls and is collected.

  The vacuum pump 51a generates a swirling airflow in the direction from the bottom to the top inside the centrifugal separation chamber 51b, and a negative pressure is generated inside the cyclone 51 by the swirling airflow. Further, the negative pressure is transmitted to the pipe 52, the flow dividing member 50 and the chute member 60, so that the seasoning is carried out from the seasoning space 20 to the chute member 60 through the outlet 22 in a form not attached to the food 10. 11, almost the entire amount is carried into the centrifuge chamber 51b together with air.

  Next, the seasoning 11 carried into the centrifuge chamber 51b is collected on the wall surface of the centrifuge chamber 51b by the swirling airflow generated in the centrifuge chamber 51b, and is directly along the wall surface of the centrifuge chamber 51b. It falls to the collection chamber 51c provided below and is collected. On the other hand, the air carried into the centrifuge chamber 51b is exhausted from the cyclone 51 via the vacuum pump 51a along the swirling airflow generated in the centrifuge chamber 51b. In this way, the seasoning 11 recovered from the upstream of the cyclone 51 and the air are separated.

[From cyclone to resupply port]
The compressor 41 supplies air in the direction indicated by the arrow D1 in FIG. The seasoning 11 collected in the collection chamber 51c is transported by the air supplied by the compressor 53, proceeds in the pipe 55 in the direction of the arrow D2 in FIG. 1, and enters the seasoning space 20 through the resupply port 54. Will be re-supplied. The resupply port 54 is provided at a position where the seasoning 11 resupplied into the seasoning space 20 through the resupply port 54 is supplied to the most upstream compartment 20a.

  FIG. 2C shows the relationship between the rotation angle of the food conveying screw 30 and the operation in which the seasoning 11 is re-supplied into the seasoning space 20 via the re-supply port 54. Immediately after the start of the driving of the seasoning device 1, the bottom of the seasoning 11 is hardly generated in the seasoning space 20, and the concentration of the seasoning 11 in the air near the outlet 22 is extremely low. The seasoning 11 to be transported to the resupply port 54 is hardly collected at the chute member 60. The relationship shown in FIG. 2C indicates that the amount of seasoning 11 that is re-supplied into the seasoning space 20 via the re-supply port 54 through a transient state immediately after the start of the driving of the seasoning device 1. Shows the relationship after the steady state.

<Supply and re-supply of seasonings to the seasoning space>
FIG. 4 shows the relationship between time T (horizontal axis) after driving the seasoning device 1 and the amount of seasoning (vertical axis) supplied into the seasoning space 20 via the supply port 42 and the resupply port 54. Show.

  In FIG. 4, the time when the seasoning device 1 is driven is T = 0, L1 indicates the supply amount of the seasoning 11 supplied into the seasoning space 20 via the supply port 42, and L2 indicates the resupply port 54. L3 indicates the re-supply amount of the seasoning 11 re-supplied into the seasoning space 20, L3 indicates the total amount of the seasoning 11 supply amount and the re-supply amount, and L4 indicates the adhesion amount actually attached to the food 10 Indicates. As described above with reference to FIG. 2B, the seasoning 11 is supplied intermittently into the seasoning space 20 through the supply port 42, and the seasoning through the supply port 42 is provided. The supply amount of 11 is not continuous like L1, but in FIG. 4, it is assumed that it is averaged per basic period. Moreover, time T1 is a time when the resupply of the seasoning 11 into the seasoning space 20 via the resupply port 54 is started. Time T2 is a time when the re-supply amount of the seasoning 11 becomes constant.

  Thus, after the time T = T2 when the re-supply amount of the seasoning 11 reaches a steady state, the supply amount of the seasoning 11 newly supplied into the seasoning space 20 through the supply port 42 is within the seasoning space 20. Thus, an equilibrium state is formed which substantially matches the amount of the seasoning 11 attached to the food 10. Thereby, it becomes possible to easily control the amount of the seasoning 11 to be supplied into the seasoning space 20 in order to make the seasoning 11 have a desired taste.

<Features>
(1)
In the seasoning device 1, the seasoning space 20 is partitioned to some extent along the transport path 23 of the food 10 by the spiral blade 30 b of the food transport screw 30 provided in the seasoning space 20, and thus contains the seasoning 11. Air is not easily carried out from the seasoning space 20 through the inlet 21 and the outlet 22.

  Further, in the seasoning device 1, the amount of seasoning 11 to be attached to the food 10 is supplied into the seasoning space 20 through the supply port 42, and is not attached to the food 10 from the seasoning space 20 through the outlet 22. The seasoning 11 carried out in this manner is re-supplied through the re-supply port 54. Thereby, the total amount of the seasoning supplied in the seasoning space 20 is larger than the amount of seasoning 11 to be attached to the food 10.

  Further, the supply port 42 and the resupply port 54 are provided at positions where the seasoning 11 is supplied to the most upstream compartment 20 a in the seasoning space 20. In the seasoning space 20, an air flow is generated in the direction from upstream to downstream along the transport path 23. Thereby, in the seasoning space 20, the density | concentration of the seasoning 11 falls gradually toward the midstream division 20b from the most upstream division 20a and toward the most downstream division 20c from the midstream division 20b. For this reason, the quantity of the seasoning 11 distributed near the exit 22 of the seasoning space 20 is suppressed. Therefore, the quantity of the seasoning 11 mixed into the air from the seasoning space 20 via the outlet 22 is also carried out. Will be suppressed.

  With the above characteristics, the content of the seasoning 11 in the air in the seasoning space 20 is easily maintained in a predetermined range that is greater than the amount of the seasoning 11 to be attached to the food 10 in the seasoning space 20. . Thereby, when manufacturing the foodstuff 10 as a shipment product, it becomes easy to maintain the quantity of the seasoning 11 which actually adheres to the foodstuff 10 in a desired range.

(2)
In the seasoning device 1, the chute member 60, the cyclone 51, etc. adhere to the food 10 together with the seasoned food 11 and the like after the seasoning from the seasoning space 20 through the outlet 22. The seasoning 11 carried out in a non-conducting manner is supplied again into the seasoning space 20. Thereby, it can suppress that the seasoning quantity 11 supplied from the seasoning tank 40 in the seasoning space 20 is wasted without adhering to the food 10.

  In general, when the seasoning 11 transported in a form not attached to the food 10 from the outlet 22 is transported to the packaging device 90 together with the food 10, the packaging device 90 breaks down or the food 10 is contained in the packaging. There may be a problem such as a large amount of the seasoning 11 that is not attached to the surface. However, in the seasoning device 1, the seasoning 11 transported from the outlet 22 in a mode not attached to the food 10 together with the seasoned food 10 is collected by the chute member 60, the cyclone 51, etc. Possibility that the seasoning 11 of the aspect which has not adhered is conveyed to the packaging apparatus 90 can be reduced. Thereby, the malfunction which may occur in the manufacturing line of a shipment product can be suppressed.

(3)
In the seasoning device 1, three compartments 20 a to 20 c are formed in the seasoning space 20 along the transport path 23 by the spiral blade 30 b of the food transport screw 30. Thereby, the food product 10 divided into predetermined amounts in the weighing device 80 can maintain the state divided into predetermined amounts while being transported in the seasoning space 20.

  INDUSTRIAL APPLICABILITY The present invention has an effect of easily maintaining the amount of seasoning actually attached to food in a desired range when manufacturing food as a shipment product, and a seasoning device for attaching seasoning to food Useful as.

The figure which shows the whole structure of the seasoning apparatus which concerns on one Embodiment of this invention. (A) The figure which shows the relationship between the rotation angle of the screw for food conveyance, and the operation | movement in which food is carried in into seasoning space from a measuring device. (B) The figure which shows the relationship between the rotation angle of the screw for food conveyance, and the operation | movement by which seasoning is supplied in a seasoning space via a supply port. (C) The figure which shows the relationship between the rotation angle of the screw for food conveyance, and the operation | movement by which seasoning is resupplied in a seasoning space via a resupply port. FIG. 2 is an external view of a sliding surface when the flow dividing member is removed from the direction of arrow E in FIG. 1. The figure which shows the relationship between the time T (horizontal axis) after a seasoning apparatus drive, and the quantity (vertical axis) of the seasoning supplied in a seasoning space via a supply port and a resupply port.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Seasoning apparatus 10 Food 11 Seasoning 20 Seasoning space 20a Uppermost stream section 20b Middle stream section 20c Lowermost stream section 21 Inlet 22 Outlet 23 Transport path 30 Food conveying screw 30a Shaft 30b Spiral blade 31 Motor 40 Seasoning tank 41 Compressor 42 Supply port 43 Piping 44 Motor 45 Seasoning conveying screw 60 Chute member 61 Sliding surface 51 Cyclone 52 Piping 53 Compressor 55 Piping 54 Resupply port

Claims (8)

A seasoning device for attaching a seasoning to food,
A seasoning space having an inlet through which the food is carried in and an outlet through which the carried food is carried out;
Transport means for transporting the food from the entrance to the exit along a transport path in the seasoning space;
Supply means for supplying the seasoning into the seasoning space and forming seasoning-containing air containing the seasoning in the seasoning space;
With
The content of the seasoning in the seasoning-containing air is maintained in a predetermined range greater than the amount of the seasoning to be attached to the food in the seasoning space.
Seasoning equipment. The seasoning-containing air flows along the transport path,
The seasoning apparatus according to claim 1. The relative speed between the food and the seasoning-containing air conveyed by the conveying means is not zero,
The seasoning apparatus of Claim 1 or 2. The conveying means is
A screw member having spiral blades that form a plurality of sections in the seasoning space along the transport path;
including,
The seasoning apparatus in any one of Claim 1 to 3. The supply means supplies the seasoning to an upstream section located upstream of the transport path among the plurality of formed sections.
The seasoning apparatus of Claim 4. Re-feeding means for re-feeding the seasoning carried out from the outlet in a manner not attached to the food into the seasoning space;
Further comprising
The seasoning apparatus in any one of Claim 1 to 5. The resupply means includes
A recovery mechanism for recovering together with air the seasoning carried out from the outlet in a manner not attached to the food;
A separation mechanism for separating the seasoning recovered from the recovery mechanism from the air;
including,
The seasoning apparatus of Claim 6. The recovery mechanism is
A chute member having a sliding surface formed with a slit,
Including
The sliding surface is adjacent to the outlet in a downwardly inclined manner;
The seasoning apparatus of Claim 7.

Images