JP2021106542A - Extrusion molding device for producing dried kneaded food, method for producing dried kneaded food, aggregate of dried kneaded food, and instant food - Google Patents

Abstract

To provide an extrusion molding device capable of efficiently obtaining an irregularly-shaped molded body in order to produce an irregularly-shaped dried kneaded food.SOLUTION: The extrusion molding device for producing a dried kneaded food according to the present invention includes a raw material container 1 for storing a raw material, a branching tank 2 connected to the raw material container 1, a plurality of branching pipes 3 connected to the branching tank 2, and a plurality of extrusion-molding metal molds 4 attached to the branching pipes 3, in which discharge ports of the metal molds 4 have cloud-shaped cross sections and have two or more different cloud-shapes.SELECTED DRAWING: Figure 1

Description

The present invention provides an extrusion molding apparatus capable of efficiently obtaining a molded product having an irregular shape in order to produce a dried kneaded food having an irregular shape, a method for producing a dried kneaded food having an irregular shape, and an irregular shape. The present invention relates to an aggregate of dried kneaded foods and instant foods using the dried kneaded foods.

There are many ready-to-eat foods on the market that are eaten by rehydrating drying ingredients such as noodles. As an instant food, dried kamaboko and other dried kneaded foods are widely used as ingredients for the purpose of visually enhancing appetite or adding an accent to the texture. The dried kneaded food can be eaten by pouring hot water back to the state before drying.

The dried paste product is generally produced by extruding a raw material such as surimi of fish and shellfish, cutting the obtained molded product, and then freeze-drying it. An extrusion molding apparatus for producing such a dried paste product is disclosed in Patent Document 1 and the like.

Japanese Unexamined Patent Publication No. 63-39563

In recent years, from the viewpoint of consumers' image of food, dried kneaded foods imitating natural foodstuffs, for example, dried kneaded foods having a color and shape closer to those of natural foodstuffs have been desired.

The present invention proposes a dried kneaded food that is closer to a natural food material and an instant food using the same, and provides an extrusion molding apparatus that can efficiently obtain the dried kneaded food and a method for producing the dried kneaded food. The purpose.

As a result of diligent research, the present inventors have found that the more irregular the shape of the dried kneaded food, the closer to the consumer the shape of the natural food. On the other hand, Patent Document 1 is an apparatus for manufacturing an extruded molded product having a constant cross-sectional shape, and is not an apparatus for mass-producing ingredients having irregular shapes. Conventionally, from the viewpoint of cost and the like, it is desirable that the shapes of processed foods to be produced are unified, and the production of processed foods having irregular shapes has not been sufficiently studied.

Therefore, the present inventors have created an extrusion molding apparatus capable of efficiently obtaining a molded product having an irregular shape in order to produce a dried kneaded food having an irregular shape.

The extrusion molding apparatus for producing the dried kneaded food of the present invention includes a raw material container for accommodating raw materials, a branch tank connected to the raw material container, a plurality of branch pipes connected to the branch tank, and the branch. A plurality of molds for extrusion molding attached to a pipe are provided, and the cross-sectional shape of the discharge port of the mold is a cloud shape, and the cloud shape is two or more different shapes.

In the method for producing a dried kneaded food of the present invention, the raw material of the dried kneaded food is extruded from a plurality of extrusion molding dies to form a molded product, and then the molded product is heated and frozen, and then the molded product is formed. A method for producing a dried kneaded food in which a molded product is cut to obtain a processed product and the processed product is dried. The cross-sectional shape of the discharge port of the mold is cloud-shaped, and the cloud-shaped shape is 2 or more. It has a different shape.

The aggregate of dried kneaded foods of the present invention is an aggregate of flat-shaped dried kneaded foods, and the dried kneaded foods have a cloud shape in a plan view, and the cloud shape has two or more different shapes.

The instant food of the present invention includes a dried food material and a flat-shaped dried kneaded food, and the dried kneaded food has a cloud shape in a plan view, and the cloud shape has two or more different shapes.

According to the extrusion molding apparatus and the manufacturing method of the present invention, it is possible to efficiently manufacture dried kneaded foods having irregular shapes. According to the aggregate and the ready-to-eat food of the present invention, the dried kneaded food can give the consumer an image close to that of a natural food and satisfy the taste of the consumer.

(A) is an explanatory view schematically showing one embodiment of the extrusion molding apparatus of the present invention, and (b) is an enlarged view of a main part in the vicinity of the branch pipe 3 and the mold 4 of the extrusion molding apparatus. It is a figure which shows the cross-sectional shape of the discharge port 41a and 41b of a mold 4a and 4b. It is explanatory drawing which shows typically the bath | bath apparatus 7. 2 is a schematic plan view (top) and a schematic side view (bottom) showing the appearance of the dried kneaded foods B1 and B2 in the present invention.

(1) Extrusion Molding Device An embodiment of an extrusion molding device (hereinafter referred to as “the device”) for producing a dried kneaded food product according to the present embodiment is shown in FIGS. 1 to 3. The apparatus A includes a raw material container 1 for stirring and mixing the raw material 8, a branch tank 2 connected to the raw material container 1, a plurality of branch pipes 3 (3a to 3c) connected to the branch tank 2, and a branch pipe 3. A plurality of extrusion-molding dies 4 (4a to 4g) attached to the above are provided.

The composition of the raw material container 1 is not limited as long as it can accommodate the raw material 8 of the dried kneaded food. Usually, the raw material 8 is stirred and mixed in the raw material container 1. Therefore, the raw material container 1 may be provided with a stirring means for stirring and mixing the raw material 8. In the apparatus A, the raw material container 1 includes a stirring rod 11 with blades as the stirring means. The raw material 8 housed in the raw material container 1 is stirred and mixed by the stirring rod 11 with blades.

The raw material 8 can be variously selected according to the target dried kneaded food. The raw material 8 may appropriately contain raw materials used for general paste products, such as starch, egg white, wheat flour, and seasonings (for example, salt, sugar, monosodium glutamate, and various flavors), in addition to minced fish and shellfish. can. In addition, this product may contain additives such as various pigments, gelling agents (mannan, etc.), leavening agents, and emulsifiers, if necessary.

The raw material container 1 may include a cooling means for cooling the contained raw material 8. In the apparatus A, the raw material container 1 includes an ice bath container 12 as the cooling means. By bathing the raw material container 1 in the ice bath container 12 during stirring and mixing of the raw material 8, it is possible to suppress an increase in the temperature of the raw material 8, particularly the surimi of fish and shellfish. The temperature of the raw material 8 during stirring is preferably 15 ° C. or lower.

The raw material 8 housed in the raw material container 1, usually the raw material 8 stirred and mixed in the raw material container 1, is conveyed from the raw material container 1 to the branch tank 2. The configuration of the transport means is not limited. In the present device A, the raw material container 1 and the branch tank 2 are connected by a transfer hose 5, and the raw material is conveyed to the branch tank 2 by the gear pump 6 via the transfer hose 5.

A plurality of branch pipes 3 are connected to the branch tank 2. The raw material 8 is further conveyed from the branch tank 2 to each branch pipe 3a, 3b, 3c. The number of branch pipes 3 is not particularly limited as long as it is a plurality, and can be appropriately set as needed. Further, the branch pipe 3 may have a valve 31 for adjusting the amount of the raw material 8 transported. By having the valve 31, the amount of the raw material 8 conveyed to the branch pipe 3 can be adjusted. In the present device A, valves 31a, 31b, and 31c are provided in all of the branch pipes 3a, 3b, and 3c. However, the valve 31 may be provided only in a part of the branch pipe 3.

The extrusion molding die 4 is attached to each of the plurality of branch pipes 3a, 3b, and 3c. In this device A, seven molds 4 (4a to 4g) are attached. The raw material 8 conveyed to each of the branch pipes 3a, 3b, and 3c is further extruded to the discharge port 41 of each mold (4a to 4g) to be molded to obtain a molded product (see FIG. 3).

The structure of the mold in this device is not limited as long as two or more molded bodies having different shapes can be obtained. Further, the specific mode is not particularly limited as long as the number of the molds in the present device is plural. Further, the number of the molds attached to each of the branch pipes is not limited. Therefore, in this device, the number of the branch pipes and the number of the molds do not necessarily have to match. For example, in the present device A, a plurality of molds are attached to all of the branch pipes 3a, 3b, and 3c, but one mold may be attached to all of the branch pipes 3a, 3b, and 3c, or A plurality of molds for some branch pipes may be attached, and one mold may be attached to another branch pipe. Further, in the present device A, three molds (4a to 4c) are attached to the branch pipe 3a, and two molds (4d and 4e, 4f and 4g) are attached to the branch pipes 3b and 3c, respectively. However, the same number of molds may be attached to all of the branch pipes 3a, 3b, and 3c.

As shown in FIG. 2, the cross-sectional shape of the discharge port 41 of the mold 4 is a cloud shape. Further, in the present device A, the cloud shape has a different shape of 2 or more (preferably 3 or more, more preferably 4 or more). For example, as shown in FIG. 2, in the present device A, the discharge port 41a of the mold 4a and the discharge port 41b of the mold 4b have different cloud shapes. By extruding the raw material from the discharge ports 41 having different shapes, two or more types of molded bodies having different cross-sectional shapes can be obtained. By cutting such a molded product, it is possible to efficiently produce a dried kneaded food that is irregular and has a shape close to that of a natural food. The shape of the "cloud shape" is not particularly limited. The "cloud shape" may be a substantially circular shape such as a circle or an ellipse, or a shape in which irregular irregularities are formed on the outer circumference of a square shape. The unevenness may have a linear shape or a curved shape.

In this device, the shape of the discharge port of all the molds may be different, or the shape of the discharge port of some molds is the same, and the shape of the discharge port of other molds is this. It may have a different shape from. For example, in the present device A, the shapes of the discharge ports of the molds 4a to 4g may be all different cloud shapes. Further, the discharge ports of the molds 4a to 4c may have the same cloud shape, and the discharge ports of the molds 4d to 4g may have a cloud shape different from the discharge ports of the molds 4a to 4c.

This device may further have a hot water bath device 7 for heating the molded body 9 (FIG. 3). By heating the molded body 9 with the hot water bath device 7, the shape of the molded body 9 can be fixed. The structure of the hot water bath device 7 is not limited as long as the molded body 9 can be heated by the hot water bath. The hot water bath device 7 is provided with a transport roller 71 for transporting the molded body 9. The heating conditions in the hot water bath device 7 are also not particularly limited. The heating temperature is preferably 70 to 95 ° C, more preferably 90 ± 2 ° C. The heating time can be appropriately adjusted according to the heating temperature, the size of the molded product, and the like, and is preferably 1 to 5 minutes.

A dried kneaded food can be produced from a molded product extruded by this apparatus by the method for producing a dried kneaded food of the present invention or a known method for producing a dried kneaded food.

(2) Method for producing dried kneaded food In the method for producing dried kneaded food according to the present embodiment (hereinafter referred to as “the method”), the raw material of the dried kneaded food is extruded by this apparatus to form a molded product. Then, the molded body is heated (heating step) and frozen (freezing step), and then the molded body is cut into a flat shape to obtain a processed body (cutting step), and the processed body is dried (cutting step). Drying process).

The above description is valid for the "raw material".

The heating step is not limited to specific methods and conditions as long as the shape of the molded product can be fixed. Specific examples of the heating step include a step of steaming or boiling the molded product to heat it. The steaming temperature is preferably 70 to 95 ° C, more preferably 80 to 90 ° C. The steaming time is preferably 3 to 20 minutes.

The freezing step is a step of freezing the molded product in order to reduce the amount of water in the molded product after the heating step or to facilitate the cutting step of the molded product described later. The conditions of the freezing step are not particularly limited as long as the molded product can be frozen. For example, as the freezing step, the molded product after the heating step can be allowed to stand in a freezer at −20 ° C. for about 6 hours or more to freeze.

The cutting step is not limited to a specific method as long as the molded body after the freezing step can be cut into a flat shape to obtain the processed body. For example, the frozen molded product is cut with a cutter or a wire saw at intervals of 0.1 to 5 mm in the direction perpendicular to the extrusion direction (longitudinal direction) to obtain the processed product having a flat shape. Can be done.

Since the cross-sectional shape of the workpiece depends on the shape of the discharge port 41 of the dies 4a and 4b, the plan-view shape of the workpiece obtained from the molded body extruded from the respective dies 4a and 4b is also , Cloud-shaped, and different from each other (see FIG. 4). In addition, "plan view" means that the main surface of the flat-shaped processed body or the dried kneaded food is visually recognized from the normal direction of the main surface.

The drying step is not limited to specific methods and conditions as long as the water content of the processed product can be reduced. Specific examples of the drying method include hot air drying, drum-type heat-sensitive drying, and microwave drying. Hot air drying is preferable because it can be dried inexpensively and has high versatility. The drying temperature is usually preferably 60 to 90 ° C, more preferably 70 to 80 ° C. When the drying temperature is in this range, the frequency of charring can be suppressed and the drying can be performed appropriately, which is preferable. The drying time can be appropriately adjusted according to the drying temperature, the size of the molded product, the desired amount of water, and the like, and is preferably 60 to 180 minutes.

By the drying step, two or more different irregular plan-view shapes of dried kneaded foods B1 and B2 can be obtained from the processed product (FIG. 4). By producing 10 or more such dried kneaded foods B1 and B2 and mixing them, an aggregate of the dried kneaded foods can be obtained.

As described above, the molded product extruded by this apparatus has two or more different irregular cross-sectional shapes. Therefore, the dried paste foods B1 and B2 produced by this method also have two or more different irregular planar views. As a result, it is possible to produce a dried kneaded food having a shape similar to that of a natural food. For example, it is possible to produce a dried kneaded food which is a food imitating the legs of cephalopods and which produces a natural shape by using surimi or fillet of cephalopods as a raw material.

The dried kneaded food is eaten by reconstitution with hot water. Here, the specific mode of "reconstitution with hot water" is not limited as long as the amount of water in the food can be increased by a liquid to make the dried kneaded food edible. The liquid used for reconstitution with hot water may be ordinary water other than hot water, or may be a liquid containing other components such as soup or mentsuyu.

The water content of the dried kneaded food is not particularly limited, and may be in various ranges as needed. The water content of the dried kneaded food is preferably less than 15% by mass, preferably 12% by mass or less, and more preferably 10% by mass or less.

There is no limitation on the type of the dried kneaded food. Specific examples of the dried kneaded food include kamaboko, narutomaki, and hanpen. The dried kneaded food can be more preferably used as a drying ingredient for instant foods such as cup noodles, instant risotto, and cup soup.

(3) Aggregate of dried kneaded foods
FIG. 4 shows an embodiment of an aggregate of dried kneaded foods (hereinafter, referred to as “the aggregate”) according to the present embodiment. The present aggregate B is an aggregate of flat-shaped dried kneaded foods B1 and B2. The dried kneaded foods B1 and B2 have different cloud shapes in a plan view.

The shape of the dried kneaded food contained in this aggregate is not particularly limited as long as it is two or more kinds. The present aggregate B shown in FIG. 4 is an aggregate of two kinds of cloud-shaped dried kneaded foods B1 and B2, but can be three or more kinds or four or more kinds as needed. The above description is valid for "dry paste product", "plan view", and "cloud shape".

The aggregate can be packed in a sterilized bag or box and transported to a place where instant foods, which will be described later, are manufactured. It is desirable that the bag or box is light-shielded to prevent deterioration.

(4) Instant Food The instant food according to the present embodiment (hereinafter referred to as “the food”) is composed of dried foods and a plurality of dried kneaded foods B1 and B2 having irregular plan views. This food can be eaten by reconstitution with hot water. The above description is valid for the dried kneaded foods B1, B2 and "rehydrated".

In this food, the dried foodstuff and the dried kneaded foods B1 and B2 are usually contained in an appropriate container. The material and composition of the container are not particularly limited, and can be appropriately set as needed. As the container, for example, an effervescent resin cup, particularly a heat-retaining effervescent resin cup is used.

The type of the dried food is not limited as long as it can be eaten together with the dried kneaded foods B1 and B2 by reconstitution with hot water. Specific examples of the dried foodstuff include dried noodles, dried grains, and dried powdered soup. Such dried noodles, dried grains, and dried powdered soup are commercially available products or known methods, for example, a method of freezing and drying raw noodles containing water or cooked grains, or a method of evaporating water from the soup and remaining solids. It can be obtained by crushing the product into a dry powder soup.

The type of this food is not particularly limited as long as it can be eaten by reconstitution with hot water. Specific examples of this food include cup ramen, cup udon, cup soba, cup soup, instant miso soup, pregelatinized rice, and ochazuke.

As described above, since the shape of the dried kneaded food is irregular in the plan view of the aggregate and the food, the appearance of the dried food is close to that of a natural food, and the appetite can be visually enhanced and a sense of quality can be created. Therefore, it leads to an increase in motivation to purchase instant foods. Further, according to this apparatus and this method, it is possible to efficiently and inexpensively produce such a dried kneaded food having an irregular plan view shape, and it is also excellent in mass productivity.

A; Extrusion machine, B; Aggregate of dried paste products, B1, B2; Dry paste food, 1; Raw material container, 11; Stirrer with blades, 12; Ice bath container, 2; Branch tank, 3, 3a, 3b , 3c; branch pipe, 31, 31a, 31b, 31c; valve, 4, 4a, 4b, 4c, 4d, 4e, 4f, 4g; mold, 41; discharge port, 5; transport hose, 6; gear pump, 7; hot water bath device, 71; transfer roller, 8; raw material, 9; molded body.

Claims (7)

A raw material container for storing raw materials and
A branch tank connected to the raw material container and
A plurality of branch pipes connected to the branch tank,
A plurality of extrusion molding dies attached to the branch pipe,
With
An extrusion molding apparatus for producing a dried kneaded food, in which the cross-sectional shape of the discharge port of the die is a cloud shape and the cloud shape is two or more different shapes. The extrusion molding apparatus according to claim 1, further comprising a hot water bath apparatus for heating a molded product formed by extrusion molding the raw material from the discharge port. The extrusion molding apparatus according to claim 1 or 2, wherein the branch pipe has a valve for adjusting the flow amount of the raw material. The raw material of the dried kneaded food is extruded from a plurality of extrusion molding dies to form a molded product, and then the molded product is heated and frozen, and then the molded product is cut to obtain a processed product. , A method for producing a dried kneaded food that dries the processed product.
A method for producing a dried kneaded food, wherein the cross-sectional shape of the discharge port of the mold is a cloud shape, and the cloud shape is two or more different shapes. An aggregate of flat-shaped dried kneaded foods, wherein the dried kneaded foods have a cloud shape in a plan view, and the cloud-shaped shapes are two or more different shapes. An instant food containing a dried food material and a flat-shaped dried kneaded food, wherein the dried kneaded food has a cloud shape in a plan view and the cloud shape has two or more different shapes. The instant food according to claim 6, wherein the dried foodstuff is powdered soup, dried noodles, or dried grains.

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