JP3665179B2 - Method for producing pickled sheets - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for producing a pickled sheet that is formed by kneading strips of a food for pickles and a binder, and extending them into a regular sheet.
[0002]
[Prior art]
Traditionally, pickles have the effect of stimulating taste and appetite, and supplementing fiber, making them indispensable for eating habits. As for pickles, there are a wide variety of pickled beds such as salt pickles, sake lees pickles, vinegar pickles, candied pickles, miso pickles, etc., and there are a wide variety of ingredients such as vegetables, fruits, fish and meat.
[0003]
For example, pickles made of vegetables or the like are used as foods that have been cut into a predetermined size and formed into a regular shape, and end materials and the like cut into an irregular shape are always discarded.
[0004]
Such discarded scraps of vegetables become a considerable amount in the long term, and there is a problem of disposal of waste scraps.
[0005]
[Problems to be solved by the invention]
Therefore, the present inventor can reuse the cut end material such as vegetables for pickles, etc., as a food by further cutting them into pieces and combining them into various shapes. Focusing on this point, kneaded vegetables for pickled vegetables and their end materials are kneaded with a gel-like binder and stretched into a thin sheet, for example, to approximate pickles such as rape leaves The development of vegetable nori was promoted and completed.
[0006]
The present invention produces a pickled sheet that can be formed into a sheet having a good texture while eliminating waste by using most of the ingredients for pickled vegetables and other ingredients, including millet, etc. It aims to provide a method.
[0007]
[Means for Solving the Problems]
In order to achieve the above object, the method for producing a pickled sheet according to the present invention comprises kneading and stirring a piece of pickled food material cut into a predetermined size and a binder, and binding the mixture. The kneaded material is placed on a water-permeable air-permeable sheet, the periphery of the kneaded material is bent by a mold, the kneaded material is compressed in the mold, and the moisture in the kneaded material is reduced in this compression process. A predetermined amount is removed through the water-permeable air-permeable sheet, and then the compression force is released. When releasing the compression force, air is sucked up from the water-permeable air-permeable sheet side by the elastic restoring force of the kneaded material, and the water-permeable air-permeable sheet side The water content is reduced, and then the kneading material is dried with cold air as a solidification treatment to solidify the binder material .
According to this feature, since the kneaded material that has been subjected to the binding treatment by kneading and stirring the fine pieces of the ingredients for pickles and the binder is compressed and expanded into a regular sheet shape, it retains the taste of the pickles. It can be formed into an easy-to-eat sheet, and various foods can be packaged and eaten with this sheet.
Further, the kneaded material is placed on a water-permeable air-permeable sheet, the periphery of the kneaded material is bent by a mold, and a predetermined amount of moisture is removed in the process of compressing the kneaded material in the mold. Because the elastic restoring force at the time of releasing the compression force sucks air from the water permeable air permeable sheet side to reduce the moisture on the water permeable air permeable sheet side, the connection moved to the water permeable air permeable sheet side Since the moisture containing the material is sucked into the inside, an air part is formed on the surface of the water-permeable air-permeable sheet side, so that the ingredients for pickles are easily concentrated. If the foodstuffs are packed and eaten with the surface where the foodstuffs are concentrated on the outside, the taste of pickles can be obtained, and the food can be given a pleasant texture.
[0012]
DETAILED DESCRIPTION OF THE INVENTION
Hereinafter, embodiments of the present invention will be described with reference to the drawings. First, an apparatus for producing pickled sheets will be described. Although the details will be described later when the manufacturing apparatus is described, an outline of the steps for manufacturing the pickled sheet will be described here.
[0013]
FIG. 1 is a pickle sheet manufacturing process diagram, and FIG. 9 is a pickle sheet manufacturing process block diagram. In the first step (A), various pickled foods are put into a cutting tank 1 and cut into pieces. Is done. In the next step (B), the strips cut in the cutting tank 1 are transferred into the stirring tank 2 and stirred and kneaded with kantani, konjac and the like as a connecting material. In the step (C), the kneaded material 3 that has been kneaded and kneaded in the agitation tank 2 and made into a gel is unfolded by a predetermined amount by the extension device 4 and placed on a water-permeable and air-permeable sheet 5 that can travel. In the step (D), the kneaded material 3 placed and conveyed on the water-permeable and air-permeable sheet 5 is compressed by a compression / extension device 6 to be formed into a regular sheet shape, thereby forming a pickled sheet 7 having a predetermined thickness. In the final step (E) shown in FIG. 9, the kneaded material stretched and formed into a sheet is cooled and solidified.
[0014]
Therefore, an apparatus for producing pickled sheets will be described. FIG. 2 is a perspective view of the extension device, FIG. 3 is a side sectional view of the extension device, and FIG. 4 is a perspective view of the kneaded material that is placed on the permeable and air permeable sheet and transferred. .
[0015]
The extension device 4 includes a storage chamber 9 that is installed in close contact with the tip of a discharge cylinder 8 that discharges the kneaded material from the stirring tank 2 and has a front opening, a base 10 that is attached to the bottom of the storage chamber 9, A support column 11 erected on both sides of the base 10 with the storage chamber 9 interposed therebetween, a compression spring 12 externally attached to the support column 11, and a compression spring 12 inserted through the support column 11. And an inverted L-shaped actuating member 13 supported by a guide portion (not shown) so as to be lifted and lowered on the opening side of the storage chamber 9, and a storage chamber fixed to the front surface of the operating member 13 A cutting blade 14 that opens and closes the opening 9, a stopper 15 that is a pair of nuts that are screwed to the tip of the support 11 to limit the amount of movement of the operating member 13, and a central upper surface of the operating member 13. Just above the contact member 16 Tonroddo 17 abutting portion 17a of the distal end is constituted by the disposed a cylinder 18 so as to face each other.
[0016]
Next, the operation of the extension device 4 will be described. First, when setting the thickness of the kneaded material developed from the opening of the storage chamber 9, the top plate 13 a of the operating member 13 is moved by the urging force of the compression spring 12 by moving the stopper 15 at the tip of the column 11 up and down. Is positioned in contact with the stopper 15, thereby setting a gap T between the cutting blade 14 that moves up and down integrally with the operating member 13 and the base 10, thereby determining the thickness of the kneaded material.
[0017]
Next, when the cutting blade 14 is opened, the kneading material 3 having a thickness T (for example, 3 mm thick) is unfolded from the opening of the storage chamber 9, and when a predetermined amount of the kneading material 3 is unfolded, for example, a signal from a timer or the like. When the cylinder 18 is actuated, the piston rod 17 descends, the abutting portion 17a at the tip of the piston rod 17 abuts on the abutting member 16, and the cutting blade 14 descends against the urging force of the compression spring 12. Thereby, the kneading | mixing material 3 currently extended is cut | disconnected from the middle.
[0018]
FIG. 5 is a perspective view of the compression / extension apparatus, FIG. 6 is a cross-sectional view of the compression / extension apparatus, FIG. 7 (a) is an explanatory view showing a state where the compression operation is started, and (b) is compressing the kneaded material. FIG. 8 is an explanatory view showing a state, FIG. 8 is an explanatory view showing a state in which moisture inside the kneading material is moving, (a) shows a state where the kneading material is compressed, and (b) FIG. 9 shows a state in which the kneaded material has been restored by the elastic force after the compression is completed, and FIG. 9 is a block diagram of the pickled sheet manufacturing process.
[0019]
The kneaded material 3 that has been cut and formed into a sheet having a predetermined thickness is placed on a water-permeable gas-permeable sheet 5 made of smear as shown in FIGS. 4 and 5 and conveyed to the compression / extension device 6. Here, it is extended and formed into a regular sheet having a predetermined thickness.
[0020]
That is, the compression / extension device 6 is slidably fitted into the stand 20 erected on the side surface of the water permeable and air permeable sheet 5, the cylinder 21 attached to the tip of the stand 20, and the cylinder 21. A rectangular pressing body comprising a piston 22, a hollow piston rod 23 having one end fixed to the piston 22, and a hollow shaft body 24 a screwed to the lower end of the other end of the piston rod 23. 24, a rectangular box frame 26 supported by compression springs 25 at the upper four corners so as to surround the outer periphery of the pressing body 24, and having a bottom opened, and inserted into the box frame 26 The rectangular pusher plate 28 is provided with an actuating rod 27 that is movable up and down and is liquid-tightly inserted through the pressing body 24, the piston rod 23, and the cylinder 21. The pusher plate 28 is pressed and biased upward. Outside the operating rod 27 inserted as much as possible A compression spring 30 biased between the ring 29 fixed to the upper end of the operating rod 27 and the upper part of the cylinder 21 and an extension line of the axis of the operating rod 27 to contact the ring 29 at the upper end of the operating rod 27 And a stopper 31 fixed to the bent arm 20a extending from the upper end of the stand 20.
[0021]
Next, the operation of the compression / extension device 6 will be described with reference to FIGS. 6 and 7A and 7B. First, when the kneaded material 3 is placed on the water permeable and air permeable sheet 5 and conveyed and positioned by the compression / extension device 6, the compression / extension device 6 causes the cylinder 21 to receive fluid in the state shown in FIG. When supplied and the piston 22 descends, the pressing body 24 begins to descend together with the box-shaped frame 26 that is elastically held by the pressing body 24 via the four compression springs 25. At this time, the pushing plate 28 maintains the initial fixed position by the contact of the operating rod 27 with the stopper 31 by the urging force of the compression spring 30.
[0022]
Further, when the piston 22 is lowered and the pressing body 24 is moved downward, the box-shaped frame 26 is brought into contact with the water-permeable air-permeable sheet 5 and the outer periphery of the kneading material 3 on the water-permeable air-permeable sheet 5 is surrounded. .
[0023]
When the pressing body 24 is moved downward by the piston 22 in this state, the pressing body 24 is brought into contact with the pushing plate 28 stopped at a fixed position, and the pushing plate 28 is pressed by the pressing force of the pushing body 24. The kneading material 3 in the box-shaped frame 26 is gradually compressed by further pressing down against the compression spring 25 of the book. In this way, the kneaded material 3 is expanded into a regular rectangular shape in the box-shaped frame 26, and the pickled sheet 7 having a predetermined thickness is formed.
[0024]
Here, it demonstrates still in detail about the manufacturing method of the pickled sheet of this invention outlined previously. In the pickle sheet manufacturing process diagram shown in FIG. 1 and the pickle sheet manufacturing process block diagram shown in FIG. 9, in the first step (A), for example, vegetables serving as ingredients are radish, takuwan, kana, pepper, eggplant, Akana, rakkyo, Chinese cabbage, burdock, cucumber, ginger, vegetable pickles, kimchi, etc. are selectively used. And these vegetables are cut | disconnected further finely in the cutting tank 1 what was cut | disconnected by the predetermined magnitude | size.
[0025]
In the next step (B), the strips cut in the cutting tank 1 are put into the stirring tank 2, kneaded and stirred together with the binder, and are bonded together to form a gel-like kneaded material. The Here, as the connecting material, agar, konjac, gelatin, katsura and the like are selectively used as appropriate.
[0026]
When using such a binder, when it is dried and formed into a sheet, it becomes as crisp as possible, and the sheet-like food is given a proper humidity to prevent deterioration of the texture, and is glossy It is important to finish the product, and when it is formed into a sheet-like product bound with pickled vegetables, it prevents aging of starch, browning of food due to oxidation, fading is important.
[0027]
Therefore, starch, processed starch, soy protein, wheat flour, gums and thickening polysaccharides, pullulan, gelatin, glucomannan, seaweed are those that have a viscosity intended for bonding and binding as a binder for cooling and solidifying. Extracts (agar, carrageenan, etc.) are used. These have physical properties that require heating during dissolution.
[0028]
In addition, those having physical properties that do not require heating at the time of dissolution include pullulan, alpha starch, soy protein, gums and thickening polysaccharides, sugar and other saccharides. Examples include gelatin and seaweed extracts (agar, carrageenan, etc.).
[0029]
As such a binder, saccharides such as sugar, trehalose, starch syrup, glucose, fructose, oligosaccharide, lactose, reduced starch syrup, and sorbitol and alcohols are used as the binder.
[0030]
Further, sugars such as trehalose, sugar alcohols such as sorbitol, reduced starch syrup, etc. are used to prevent starch aging, prevent discoloration and fading of dried pickles or vegetables, and maintain quality.
[0031]
Next, in the step (C), the gel-like kneaded material formed in the stirring vessel 2 is extended on the water-permeable air-permeable sheet 5 that is extended to a predetermined thickness by the extension device 4 and can be moved. It is mounted in the state.
[0032]
In the next step (D), the kneaded material 3 placed and transported on the upper surface of the water-permeable air-permeable sheet 5 is compressed by the compression / extension device 6 to be formed into a regular sheet shape, and a pickled sheet having a predetermined thickness. 7 is formed.
[0033]
Here, the water-permeable air-permeable sheet 5 is made of, for example, smear, and is configured to be permeable to liquid and gas. The kneading material 3 is surrounded by a mold 26 as shown in FIG. In the process of being compressed, a predetermined amount of moisture inside the kneaded material is removed, and compression processing is performed so that a large amount of the moisture remains on the back side of the water permeable and air permeable sheet 5 to form a regular (eg rectangular) sheet. Extension formed.
[0034]
That is, when the kneading material 3 is compressed, as shown in FIG. 8 (a), the moisture impregnated in the kneading material 3 moves between a large number of pickled pieces together with the binder, Although it moves to the sheet | seat 5 side (downward) and is dehydrated from the bottom face of the kneaded material 3 extended in the sheet form, when a predetermined compression process is completed and compression force is released, (b) of FIG. As shown in FIG. 4, the moisture moved downward is sucked up by the elastic restoring force of the kneading material 3 itself when released, and air is also sucked up from the water-permeable air permeable sheet 5 side. In such a state, it becomes difficult for moisture to remain.
[0035]
As a result, the surface of the water-permeable air-permeable sheet is dense enough to expose the vegetables for pickles that form an air portion, and there is a binder containing moisture on the surface of the other side, so the ingredients for pickles When the food is packed and eaten with the surface where the peaches are concentrated outside, the taste of pickles can be obtained, the texture is pleasant and the texture can be improved.
[0036]
Next, in the final step (E), the pickled sheet 7 placed on the water permeable and air permeable sheet 5 is dried and solidified by blowing cooling air to the pickled sheet 7.
[0037]
In this way, the pickled sheet 7 is dried and solidified with cold air in the process of being compressed and extended in the previous step (D), so that the high-temperature processing time is reduced, and the freshness of pickled vegetables and pickles The taste of can be maintained in the long term.
[0038]
The pickled sheet 7 manufactured by the above-described process preferably exposes as many pieces of pickled vegetables as possible on one side of the pickled sheet 7, and if this is done, rice or other ingredients can be packaged. The texture during eating is pleasant and the texture can be improved, and since the binder is cooled and solidified, the freshness of the pickled ingredients is maintained and the taste of the pickles is maintained for a long time. When it is ensured and the surface on which the strips of pickled vegetables are exposed is wrapped outside and eaten, the texture is pleasant and the texture can be improved.
[0039]
As described above, the embodiments of the present invention have been described with reference to the drawings. However, specific configurations are not limited to these embodiments, and modifications and additions without departing from the gist of the present invention are included in the present invention. It is. For example, although the fixed shape of the kneaded material extended into a sheet shape has been described as being formed in a rectangular shape, it is not limited to this shape, and various shapes such as a rhombus, an ellipse, and a polygon can be considered.
[0040]
【The invention's effect】
The present invention has the following effects.
[0041]
(A) According to the invention of claim 1, since the kneaded material that has been kneaded and stirred by kneading and stirring the strips of the ingredients for pickles and the binder is compressed and expanded into a regular sheet, the pickles It can be formed into an easy-to-eat sheet that retains the same taste, and various foods can be packaged and eaten with this sheet.
Further, the kneaded material is placed on a water-permeable air-permeable sheet, the periphery of the kneaded material is bent by a mold, and a predetermined amount of moisture is removed in the process of compressing the kneaded material in the mold. Because the elastic restoring force at the time of releasing the compression force sucks air from the water permeable air permeable sheet side to reduce the moisture on the water permeable air permeable sheet side, the connection moved to the water permeable air permeable sheet side Since the moisture containing the material is sucked into the inside, an air part is formed on the surface of the water-permeable air-permeable sheet side so that the ingredients for pickles are easily concentrated. If the foodstuffs are packed and eaten with the surface where the foodstuffs are concentrated on the outside, the taste of pickles can be obtained, and the food can be given a pleasant texture.
[0046]
[Brief description of the drawings]
FIG. 1 is a manufacturing process diagram of a pickled sheet as one embodiment of the present invention.
FIG. 2 is a perspective view of an extension device for producing a pickled sheet of the present invention.
FIG. 3 is a side sectional view of the extension device shown in FIG. 2;
FIG. 4 is a perspective view of a kneaded material showing a state in which it is placed and transferred on a water permeable and air permeable sheet.
FIG. 5 is a perspective view of a compression / extension device.
FIG. 6 is a cross-sectional view showing a top end structure of a conventional retaining wall block.
7A is an explanatory view showing a state in which a compression operation is started, and FIG. 7B is an explanatory view showing a state in which a kneaded material is compressed.
8A is a diagram illustrating a state in which moisture inside the kneaded material is moving in the process of being compressed, and FIG. 8B is an explanatory diagram illustrating a state in which the kneaded material after compression is restored by elastic force. .
FIG. 9 is a block diagram of a pickle sheet manufacturing process.
[Explanation of symbols]
DESCRIPTION OF SYMBOLS 1 Cutting tank 2 Stirrer tank 3 Kneading material 4 Stretching device 5 Permeable air permeable sheet 6 Compression / extension device 7 Pickled sheet 8 Picking tube 9 Storage chamber 10 Base 11 Strut 12 Compression spring 13 Operating member 14 Cutting blade 15 Stopper 16 Piston rod 17a Abutting portion 18 Cylinder 20 Stand 21 Cylinder 22 Piston 23 Piston rod 24 Pressing body 24a Hollow shaft body 25 Compression spring 26 Box-shaped frame body 27 Actuation rod 28 Extrusion plate 29 Ring 30 Compression spring 31 Stopper T Gap

Claims (1)

The kneaded material that has been cut into a predetermined size and the binder material are kneaded and stirred for binding treatment, and the kneaded material gelled by kneading and stirring is placed on the water-permeable air-permeable sheet. , The kneaded material is compressed in the mold, a predetermined amount of moisture inside the kneaded material is removed through the water-permeable air-permeable sheet in this compression process, and then the compression force is released, When releasing the compressive force, the elastic restoring force of the kneaded material sucks air from the water permeable and air permeable sheet side to reduce moisture on the water permeable and air permeable sheet side, and then the kneaded material is dried with cold air as a coagulation treatment. A method for producing a pickled sheet, wherein the binder is solidified .

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