JP2007282615A - Instrument and method for producing uncut cooking spaghetti - Google Patents
Instrument and method for producing uncut cooking spaghetti Download PDFInfo
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- JP2007282615A JP2007282615A JP2006137020A JP2006137020A JP2007282615A JP 2007282615 A JP2007282615 A JP 2007282615A JP 2006137020 A JP2006137020 A JP 2006137020A JP 2006137020 A JP2006137020 A JP 2006137020A JP 2007282615 A JP2007282615 A JP 2007282615A
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Abstract
Description
本発明は、調理スパゲティや調理そば及び調理うどん等の寸断すると食感、美味感、高級感を損なう、否寸断の調理食品の製造器具及び製造方法に関する。TECHNICAL FIELD The present invention relates to a production tool and a production method for a chopped cooked food, which damages the texture, taste, and luxury when cut into cooking spaghetti, cooked soba, and cooked udon.
従来の容積式機械等で分割すると、寸断されると共に定量性が出ない。品物と品物との間空気を沢山含み、ソースが極小のため、ポンピング等の自吸力で吸引はできない。又供給側からスクリュウ羽根等で押し込むと、寸断され美味感を損ない分割が不可能である。If it is divided by a conventional positive displacement machine or the like, it is cut off and the quantitativeness does not appear. Since there is a lot of air between the items and the source is very small, suction is not possible due to self-priming force such as pumping. Moreover, if it pushes in with a screw blade | wing etc. from a supply side, it will be cut off and a taste will be spoiled and the division | segmentation is impossible.
コンピュタースケール等でも、調理済スパゲティ等は粘着性が強く、シュウト、アーム部に付着したりして、1本の重量が大きく、ソース等に高価な魚卵、きのこ等を含み、付加価値が高く極限の定量性をを要求されるので手作業を余儀なくされる。手作業ではソースの滑り、粘り、ゲル化進行等また最小のものでも、1本当たり2gあり、誤差が本数単位のため、莫大なロスが生じコスト高となっているのが現状である。Even on a computer scale, cooked spaghetti is very sticky, sticks to shouts and arms, and has a large weight, including expensive fish eggs, mushrooms, etc. in the sauce, and has high added value. Manual work is required because extreme quantitativeness is required. In the manual work, even if it is the smallest, such as source slip, stickiness, gelation progress, etc., there are 2 g per piece, and since the error is the number of units, a huge loss is caused and the cost is high.
容器の自動供給機は完成されているが、惣菜等の定量分割機が今だ不可能な為、完全自動化による省人化が困難で、容器自動供給機1台にたいして分割充填に1人から複数の人員を必要とした。Although automatic container feeders have been completed, quantitative dividers such as sugar beet are still not possible, making it difficult to save labor through full automation. Multiple containers can be divided and filled for one automatic container feeder. Needed personnel.
現状の調理スパゲティ製造方法は、茹で槽で所要時間茹で、その後冷却した物を、混合容器に移載する、そしてソースと均等に混合ならしめて、手作業で計量しながら、容器に小分けする。The current cooking spaghetti manufacturing method is to boil the required time in a boiled tub, then transfer the cooled product to a mixing container, mix it with the sauce evenly, and divide it into containers while weighing manually.
連続茹で槽でやるとすると、冷却後に玉取り機で定量分割をするとしたら、この時点でスパゲティが切断され多くの短寸麺になる。If it is done in a tank with a continuous bowl, if it is divided into a certain amount with a ball remover after cooling, the spaghetti is cut at this point to form many short noodles.
高級品のスパゲティ等の場合、長尺食品の分割は人海作業を余儀なくされた。In the case of luxury spaghetti, etc., the division of long foods was forced to work on the sea.
今、問題となっているO157の2次感染の菌や、世界規模に拡大されて注目されている鳥インフルエンザ等のウイルスや異物混入を防ぐ方法が必要不可欠である。At present, a method for preventing contamination of O157 secondary infection, a virus such as avian influenza, which has been attracting worldwide attention, and foreign substances, is indispensable.
惣菜の多くは既に仕上がった物が多く、再加熱することが少ない物が多い、定量分割時点で無菌状態が要求される。また、冷凍食品は解凍後に急激に菌に増殖される。Many side dishes are already finished, and many are rarely reheated, and aseptic conditions are required at the time of quantitative division. In addition, frozen foods are rapidly grown into bacteria after thawing.
本発明は、人員を無くして省人化でコストダウンをはかり、人手に触れる事無く、定量分割を可能にならしめて、安全な食品の提供を目的とした。An object of the present invention is to provide a safe food by reducing the cost by reducing the number of personnel and making it possible to perform quantitative division without touching human hands.
製造工程において、加熱、冷却後に定量分割するのでなく、加熱する前に定量分割した乾麺を加熱容器に投入し冷却、容器に移載、ソース等充填、混合、容器に移載した。In the manufacturing process, instead of quantitatively dividing after heating and cooling, dry noodles quantitatively divided before heating were put into a heating container, cooled, transferred to a container, filled with a sauce, mixed, and transferred to a container.
本発明は、以上説明したように構成されているので、以下に記載されているような効果をうながす。Since the present invention is configured as described above, the following effects can be achieved.
本発明は工程の構成全体が簡単である。The present invention has a simple overall process configuration.
又、従来は分割毎回人手に触れたが、まったく人手に触れる事無く、食品の定量分割及び形成が容易となるので、異物混入、菌及び鳥インフルエンザ等のウイルスの二次感染及び増殖がなくなり安全な食品を提供出来る。In the past, human hands were touched each time, but it was easy to do quantitative division and formation of food without touching at all, so there was no foreign matter contamination, secondary infection and proliferation of viruses such as bacteria and bird flu, etc. Food can be provided.
そして、省人化及び誤差を極小にし、大きくコストダウンとなる。Further, labor saving and error are minimized, and the cost is greatly reduced.
手作業で小さな容器に分割して入れる場合は、長尺食品が紐状に密着して整列し、また一塊になり食べにくいし美味感を損なうが、当発明はランダムに容器に投入する為、長さ方向が複雑に絡み、立体的にボリュウムアップとなりふっくらとした盛り付けで美味感を増す。なお、食べる時に解れている為食べやすい。When manually dividing into small containers, long foods are closely aligned in a string shape, and it is difficult to eat in a lump and impairs the taste, but the present invention randomly puts it in the container, The length direction is intricately involved, and the volume is increased three-dimensionally, increasing the taste with a plump arrangement. In addition, it is easy to eat because it is understood when eating.
製造工程において、加熱、冷却後に定量分割するのでなく、加熱する前に定量分割した乾麺を加熱容器に投入した。In the production process, the dried noodles that had been quantitatively divided before heating were charged into a heating container instead of being quantitatively divided after heating and cooling.
茹で容器、混合容器の断面が矩形及び角型にしブリッジ現象をなくした。The cross section of the container and mixing container was made rectangular and square to eliminate the bridging phenomenon.
混合容器の底部を開放容易にした。The bottom of the mixing vessel was easily opened.
この発明の長尺物食品の製造方法を実施例に基づいて説明すると、図1において、以下、本発明実施の形態のフローシート図で説明する。スパゲティを70グラムづつにコンピュタースケールで定量分割1し、整列供給機2で、連続茹で槽3の中にチエン11駆動で吊り下げられた断面矩形及び角型容器の複数の茹で容器4の内周に入れた。容器に複数の穴12を有している。所要時間スパゲティが密着しないように茹でる。中央部にトツ部を設けスパゲティが密着しないようにした。茹で容器4全体が可動し満遍なく茹でる。所要時間スパゲティが密着しないように、茹でると次の冷却槽5に移載する。冷却水は低温5度以下でスパゲティを冷却する。完全冷却完了されると、次の水切り工程6に入り、次に断面が矩形及び角型にした。底部9は開放容易にした混合容器7に移載する。定量のソースを充填し、混合羽根8で攪拌する。混合が満遍なくされた物は底部9を開放して、ブリッジ現象無くし自動供給された複数の製品容器10に移載、トッピングを施すと完了する。当該発明で実施すると、原型の残った物が97%、切断された物3%と激減的に良くなった。手作業分割とほとんど変わらない状態となった。手作業の時より定量誤差が大幅に小さくなった、定量性は0〜2グラムの誤差でおさまった。ロスが激減に縮小され、大きくコストダウンの要因となる。1人で1分間に13個しか定量分割が出来ない。当発明は供給ライン数を増やし、加熱容器等を同数量にすれば、処理能力が増し、安全な食品が無人化で提供ができ、しかも大きくコストダウンが可能となる。The production method for a long food according to the present invention will be described with reference to an example. In FIG. 1, the flow sheet diagram of the embodiment of the present invention will be described below. The spaghetti is divided into 70 grams at a computer scale, and the inner circumference of the container 4 with a plurality of reeds of rectangular and square shaped cross-sections suspended by a chain 11 in the tank 3 by a chain feeder and driven by a chain 11 Put in. The container has a plurality of
手作業に頼るしか無い、複雑な複合具材の調理済みスパゲティやその他の冷凍食品等も人手に触れず3
短寸切断麺を無くし付加価値が上がる。惣菜は手作業しか定量分割が出来なかったが当発明で可能となった。分割時毎回手に触れて、菌や鳥インフルエンザ等のウイルスの2次感染及び異物混入の防御が必要分割で下あった。本発明で衛生面及び安全が必要となり食品製造業とって画期的なものになる。Pre-prepared spaghetti and other frozen foods with complex composites that can only be relied on by hand 3
Adds value by eliminating short cut noodles. The side dish could only be quantitatively divided by hand, but this is possible with the present invention. By touching each time at the time of division, secondary infection of viruses such as bacteria and avian influenza and protection from contamination with foreign substances were necessary divisions. According to the present invention, sanitary aspects and safety are required, which is revolutionary for the food manufacturing industry.
容器自動供給機と組み合わせると安全自動機化が計られ、複数のライン製造ができる為人員を大幅に減少できる。多くのパートの人員に頼って惣菜食品産業にとっては大きく変革を与えられるWhen combined with an automatic container feeder, safety automation is achieved, and multiple lines can be manufactured, greatly reducing personnel. Relying on the staff of many parts can greatly change the prepared food industry
1、コンピュータースケール定量分割機 2、整列供給機 3、茹で槽 4、茹で容器籠 5、冷却槽 6、水切り工程 7、混合容器 8、混合羽根 9、底 10、製品容器 11、チエン、 12、穴。1, computer scale fixed quantity divider 2, alignment feeder 3, boiled tank 4, boiled container bowl 5, cooling tank 6, draining process 7, mixing container 8,
Claims (3)
Manufacturing appliances such as cooking spaghetti without cuts, in which the cross section of a mixing container such as cooking spaghetti is rectangular and square.
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JP2006137020A JP2007282615A (en) | 2006-04-14 | 2006-04-14 | Instrument and method for producing uncut cooking spaghetti |
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Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
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JP2012525896A (en) * | 2009-05-06 | 2012-10-25 | フェデリ,ベネデット | Machine for preparing finished food such as pasta at high speed |
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Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
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JP2012525896A (en) * | 2009-05-06 | 2012-10-25 | フェデリ,ベネデット | Machine for preparing finished food such as pasta at high speed |
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