JP3703248B2 - Food skewer heating method and apparatus - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a technique for producing fish paste products such as Chikuwa and eel kamaboko, as well as various processed foods such as “Tsukune” and “Kiritanpo”. Especially, the food material to be heated is used as a skewered member. The present invention relates to a technique for manufacturing processed foods by heating in a stabbed state.
[0002]
[Prior art]
As a method for producing bamboo rings, which are a kind of fish paste product, paste-like fish meat is attached to the outer periphery of the skewer member so as to surround the skewer member having a circular cross section, and is formed into a cylindrical shape. The whole fish meat is exposed to a high-temperature atmosphere (generally a heated atmosphere derived from a later-described firing furnace), the fish meat is seated (gelled), and then the whole skewered member is placed in the firing furnace (heating furnace). Then, it is usually heated from the outer surface side by heat transfer or radiant heat, baked and sterilized, and then removed from the kiln and the heated bamboo ring is extracted from the skewered member.
[0003]
In this case, recently, a metal member such as stainless steel is used as the skewer member, and both ends of the skewer member are attached to a screw (spiral) mechanism or a chain with fish meat surimi attached to the outer periphery of the skewer member. In many cases, the material is continuously conveyed while being supported by a transfer mechanism such as a conveyor, and is continuously carried into the furnace, transferred in the furnace, and carried out from the furnace.
[0004]
[Problems to be solved by the invention]
By the way, as described above, in the method where the fish meat surimi is heated from the outer surface side in a high temperature atmosphere and the sitting is given, it is difficult for the temperature to rise uniformly to the inside, so the temperature rise inside the surimi is delayed, and the entire surimi is gelled uniformly. It took a long time, and there was a problem that the equipment had to be enlarged.
[0005]
In addition, as described above, the gelation of the surimi is delayed in the conventional method, so that the surimi attached to the periphery of the skewer member hangs down by its own weight in an ungelled state, and there is a possibility that the so-called sagging may be generated and deformed. Especially in the atmosphere heating from the outer surface side, as described above, the gelation of the portion in contact with the skewered member inside the surimi is delayed, so the hole part of the food material through which the skewered member is inserted is deformed, There is a problem that sagging easily occurs.
[0006]
Further, since the gelation of the portion of the surimi that contacts the skewered member is delayed, the surimi is firmly adhered to the surface of the skewered member, and it is difficult to pull the surimi from the skewered member after heating. Or part of the surimi may be peeled off while being attached to the skewered member at the time of pulling, and a defective product may be generated.
[0007]
In addition, when grilling surimi fish in the kiln, there is a risk that the internal heating will be delayed and that part may not be sufficiently sterilized. In the kiln, both ends of the skewered member are supported. For the purpose of protecting the transport mechanism for transporting, it is usual to project both ends of the skewer member out of the kiln so that the portion is not heated. In this case, the fish meat in the skewer member The exposed portion of the surimi that protrudes from both ends is not sufficiently sterilized, so when removing the heated surimi from the skewered member, the exposed bacteria on the skewer member may adhere to the fish surimi and grow. There is also.
[0008]
The present invention has been made against the background described above, and in the case where the food material before heating is attached on the outer periphery of the skewer-like member as in the production of bamboo rings, the food material is externally supplied from the outside. It is an object to provide a method and an apparatus for solving the above-mentioned problems by heating the skewer-like member itself and thereby heating the food material from the inside by heating as well. .
[0009]
[Means for Solving the Problems]
In order to solve the above-described problems, in the present invention, basically, after the food material adhered on the outer periphery of the skewer-shaped member is first heated from the outer surface side by an external heat source, a conductive material such as a metal is used. The skewer-shaped member made of a functional material is heated by electromagnetic induction to heat the food material from the inside, and then the heated food material is removed from the skewer-shaped member.
[0010]
Specifically, the invention of claim 1 uses an external heat source in a food skewer heating method for heating a food material in a state where the food material is adhered to the outer periphery of a skewer-shaped member made of a conductive material. An external heating step for heating the food material on the outer periphery of the skewered member from the outer surface side, and after the external heating step is completed, the skewered member is heated by electromagnetic induction to thereby generate heat on the outer periphery of the skewered member. An induction heating step of heating the food material from the inside thereof, and a drawing step of extracting the heated food material from the skewered member after the induction heating step is completed. .
[0011]
In addition, when the food material is attached to the outer periphery of the skewer-shaped member in advance before the induction heating step, as defined in claim 2, the food material is penetrated so that the tip of the skewer-shaped member protrudes from the food material. Alternatively, the skewer member may be attached so as not to penetrate the food material as defined in claim 3.
[0012]
The present invention also defines an apparatus for carrying out the skewer heating method as described above.
[0013]
Specifically, the skewer heating device of the invention of claim 4 is a food skewer heating device for heating a food material in a state where the food material is adhered on the outer periphery of a skewer member made of a conductive material. An external heating unit for heating the food material from the outer surface side using a heat source, an induction heating unit for heating the skewer member by electromagnetic induction, and a skewer for extracting the heated food material from the skewer member The food device is continuously fed to the external heating device while the food material is adhered on the outer periphery of the punching device and the skewered member, and the food material is continuously transferred to the induction heating unit from the external heating device. And a transfer means for continuously unloading from the induction heating section and feeding it into the skewering device.
[0014]
DETAILED DESCRIPTION OF THE INVENTION
Hereinafter, embodiments of the present invention will be described in detail with reference to the drawings.
[0015]
1 and 2 each show an example in which a food material 1 to be heated is attached to the outer periphery of a skewer-like member 2 by the method of the present invention.
[0016]
FIG. 1 shows an example in the case of manufacturing a bamboo ring, for example, and the skewer-like member 2 is made of a rod having a circular cross section made of a conductive material such as stainless steel, and on the outer periphery of one end thereof. A constricted portion 2A is formed. The food material 1 is formed in a cylindrical shape on the outer periphery of the skewer-shaped member 2 so that a paste-like material such as fish meat surimi surrounds the entire periphery of the skewer-shaped member 2. Therefore, in this case, the skewer-like member 2 penetrates the food material 1. In the example of FIG. 1, the food material 1 is attached to two skewer members 2 in the longitudinal direction, and two bamboo ring-shaped foods are heated and manufactured at the same time. Of course, the food material 1 may be attached and molded only at one location on the skewer-like member 2 of the book.
[0017]
The example of FIG. 2 shows an example in the case of manufacturing, for example, a basket, and the skewer-shaped member 2 made of a conductive material such as stainless steel is formed in an elongated plate shape. A paste-like food material is attached to the outer periphery of the portion close to one end of the plate so as to have a flat cross-sectional shape. In this case, the skewer member 2 does not penetrate the food material 1.
[0018]
FIG. 3 shows an example of a situation where the method of the present invention is implemented.
[0019]
In FIG. 3, the skewer-like member 2 having the food material 1 adhered on the outer periphery thereof is sequentially and continuously conveyed from the left to the right by the transfer means 3 such as a chain conveyor or a screw conveyor (spiral conveyor). It has become. In addition, in this FIG. 3, the example applied to the food material 1 of the bamboo ring shape, ie, the example applied to the food material 1 and the skewer-like member 2 shown in FIG.
[0020]
The transfer means 3 is configured to support the portions near the both ends of the skewer-like member 2 and horizontally convey the transfer means 3, and the transfer route by the transfer means 3 is externally provided from the upstream side toward the downstream side. A heating unit 5 and an induction heating unit 4 are disposed in that order, and a skewer 6 is disposed downstream of the induction heating unit 4.
[0021]
The external heating section 5 is for heating the food material 1 from the outer surface side by an external heat source, and is a high-temperature gas such as a combustion gas conventionally used for manufacturing bamboo rings, that is, a combustion gas by a burner or the like. What is necessary is just to use the heating apparatus of the type which heats food material from the outer surface side with an electric heater etc. by heat transfer or radiant heat.
[0022]
On the other hand, the induction heating unit 4 includes an induction coil disposed in the vicinity of the position where the food material 1 passes. The induction coil passes an induction current composed of a high-frequency or low-frequency alternating current, thereby causing a skewer. It is comprised so that the alternating magnetic flux which penetrates the shaped member 2 may be generated. In such an induction heating unit 4, the alternating magnetic flux from the induction coil passes through the skewer-shaped member 2, and an eddy current is generated in the skewer-shaped member 2 made of a conductive material. Generates heat. The food material 1 attached on the outer periphery of the skewer-like member 2 due to heat generation is also heated from the inside, that is, from the portion in contact with the skewer-like member 2.
[0023]
The skewer 6 is for pulling the skewer-like member 2 from the food material 1 after the heating by the external heating unit 5 and the induction heating unit 4 is finished, and may be the same as that conventionally known. From the food material 1, the skewer-like member 2 is hooked at the constricted portion 2 </ b> A and moved in the length direction while preventing the movement of the food material 1 in the length direction of the shape-like member 2. What is necessary is just to set it as the structure which pulls out the skewer-like member 2. FIG.
[0024]
When heating the food material 1 attached on the outer periphery of the skewer-like member 2 by the arrangement shown in FIG. 3, the food material 1 is first heated from the outer surface side in the external heating unit 5. Next, in the induction heating unit 4, the skewer-shaped member 2 made of a conductive material generates heat by induction heating. At this time, the food material is in direct contact with the skewer-shaped member, so that the heat of the skewer-shaped member is directly The food material 1 is quickly heated from the inside by being transmitted to the food material. Then, the heated food material 1 is extracted from the skewer member 2 in the skewering device 6.
[0025]
In such an example of FIG. 3, even when the temperature rise in the food material is delayed in the external heating unit 5 and the heating of the portion is insufficient, the internal heating is performed by the induction heating unit 4 thereafter. The temperature rises, and as a result, the whole is heated uniformly. That is, even when the heating inside the food material is insufficient in the external heating unit 5, the insufficiency of heating in the induction heating unit 4 is compensated. Therefore, even if the heating time in the external heating unit 5 is shortened, the entire food material can be uniformly heated.
[0026]
Further, in the heating in the external heating unit 5, the skewer-like member 2 is not sufficiently heated, and as a result, the skewer-like member 2 may not be sufficiently sterilized. By raising the temperature of 2 itself by induction heating, the skewer-like member 2 can be sufficiently sterilized, and in particular, the portion (exposed portion) protruding from both sides of the food material 1 in the skewer-like member 2 is also sterilized. It can be done sufficiently. Therefore, when pulling out the food material 1 from the skewer member 2 in the skewering device 6, it is possible to effectively prevent the food material 1 from being contaminated by the bacteria attached to the exposed portion of the skewer member.
[0027]
In addition, about the induction heating part 4 of the example shown by FIG. 3, the induction coil is given density, or an induction coil is made to oppose locally only to a part of food material 1, and, thereby, the external heating part 5 Depending on the case, the induction heating unit 4 may intensively heat a portion that is not sufficiently heated.
[0028]
In addition, in the example shown in FIG. 3, when the purpose of heating in the induction heating unit 4 in the subsequent stage is solely to sterilize the exposed end portion of the skewer-like member 2, the induction coil of the induction heating unit 4 is used as the skewer. It may be arranged on the end side of the member 2 so that only the end of the skewer member 2 is induction-heated.
[0029]
Further, the induction heating unit 4 at the latter stage in the example of FIG. 3 is used for induction heating of the heating unit that induction-heats the skewer-like member 2 in the portion corresponding to the food material 1 and the exposed portion that protrudes from the food material 1. You may divide | segment into a heating part.
[0030]
In the example of FIG. 3 as described above, in order to produce the bamboo ring-shaped food material 1 as shown in FIG. 1, an apparatus in which the end portions of the skewer-like member 2 protrude from both ends of the food material 1. The both ends of the skewer-shaped member 2 are supported and transferred, and each heating is performed. Of course, one end side of the food material 1 is used to produce the bowl-shaped food material 1 as shown in FIG. Of course, it is also possible to carry only the heat and to carry out each heating.
[0031]
Further, FIGS. 4 to 9 show more specific examples of each part of the apparatus for producing the bamboo ring-shaped food material in the state shown in FIG.
[0032]
First, FIG. 4 shows a screw conveyor used as transfer means 3 for transferring the food material 1 in a state in which the bamboo ring-shaped food material 1 shown in FIG. 1 is adhered and molded on the outer periphery of one skewer-like member 2. An example of In FIG. 4, the screw conveyor is composed of a pair of parallel screw members 10A and 10B, and these screw members 10A and 10B are rotated around the axis by a rotation drive device (not shown). The portions near both ends of the skewer-shaped member 2 are placed in the groove-shaped portions 14 between the spiral blade members 12 of the screw members 10A and 10B, and the screw members 10A and 10B are rotated to rotate the skewers. The shaped member 2 can be moved in the length direction of the screw members 10A and 10B.
[0033]
In addition, as the transfer means 3, a chain conveyor may be used, and the transfer may be performed while supporting portions near both ends of the skewer-like member 2 by the chain conveyor. In this case, for example, a locking portion may be provided at a predetermined interval on the chain conveyor, and portions near both ends of the skewer member 2 may be placed or locked on the locking portion.
[0034]
Whether the chain conveyor or screw conveyor as described above is used may be selected arbitrarily depending on the transport direction (horizontal direction or inclined direction), equipment restrictions, etc. A conveyor may be used and a screw conveyor may be used in other places. In order to prevent generation of heat and loss due to eddy currents generated in members and parts other than the skew-shaped member 2 in the induction heating unit 4, the chain conveyor or screw conveyor is made of a non-conductive material, for example, It is desirable to use a synthetic resin or the like.
[0035]
Next, the induction heating unit 4 can be configured, for example, such that the induction coil 16 is disposed below the passage position of the food material 1, and an example of a specific configuration of such an induction coil 16 is shown in FIGS. Shown in 5 and 6 show an example in which the food material 1 is adhered and formed at two locations on the outer periphery of one skewer-like member 2 and the chain conveyor 10 is used as a transfer means. Yes. Here, in FIG. 5 and FIG. 6, the induction coil 16 is formed in a spiral shape in a plane centered on a vertical axis. What is necessary is just to make it the shape and arrangement | positioning which are easy to generate an eddy current in the skewer-like member 2. Moreover, the position of the induction coil 16 is not limited to the lower surface side of the passage position of the food material 1, but may be the upper surface side, and may be disposed on both the lower surface side and the upper surface side.
[0036]
5 and 6, the skewer-like member 2 transported by the chain conveyor 10 is guided at both ends by a pair of parallel plate-like guides 18 so as to maintain a prescribed traveling path. Of course, when the screw conveyors 10A and 10B are used in place of the chain conveyor 10, it is desirable to provide a similar guide 18.
[0037]
Further, FIG. 7 shows a specific example of a heating device for heating and manufacturing, for example, the bowl-shaped food material 1 as shown in FIG.
[0038]
In FIG. 7, the conveyor 20 as the transfer means 3 is composed of a roller chain conveyor. The conveyor 20 is stretched around the sprockets 21 and 22 to be endless and can be driven by a drive source such as a motor (not shown). ing.
[0039]
The conveyor 20 is provided with holders 23 at predetermined intervals, and the skewer-like member 2 having the food material 1 attached and molded on the outer periphery thereof is vertically inserted into the holder 23 from above and held vertically. It has come to be.
[0040]
The external heating unit 5 and the induction heating unit 4 are arranged in that order in the transfer system path by the conveyor 20, and the downstream side of the induction heating unit 4 is a skewer. The external heating unit 5 may have the same configuration as already described. On the other hand, the induction heating unit 4 includes an induction coil 28, and the induction coil 28 is disposed substantially vertically so as to face one side of the food material 1.
[0041]
In addition, in the example of FIG. 7, the induction coil 28 is provided so as to face one side of the food material, but can also be provided so as to face both sides. An example in that case is shown in FIG.
[0042]
In FIG. 8, the induction coil 28 has linear coil portions 28 c and 28 d arranged along the transfer direction of the food material 1 on both sides of the food material 1 adhered and formed on the outer periphery of the skewer-like member 2. The linear coil portions 28c and 28d are continuously integrated by a pair of hook-shaped coil portions 28a and 28b.
[0043]
Of course, the induction coil opposed to one surface of the food material 1 and the induction coil opposed to the other surface may be constituted by separate coils.
[0044]
In each of the above examples, the shape of the food material 1 is not limited to a cylindrical shape or a flat bamboo leaf shape, but may be various shapes such as a dumpling shape or a rectangular parallelepiped shape. The means for attaching the food material on the outer periphery of the skewer-like member 2 is, for example, a method of winding a paste-like food material formed into a sheet shape on the outer periphery of the skewer-like member or using a die Extrusion molding on the top or other various means can be applied.
[0045]
On the other hand, the shape of the skewer member is not limited to a circular cross section or a long plate shape, but may be various shapes, and a hollow pipe may be used or a fork member may be used.
[0046]
【The invention's effect】
As is apparent from the above description, in the method and apparatus of the present invention, not only the food material is heated from the outer surface side by an external heat source, but also the skew member for supporting the food material is heated by induction heating. Since the food material that directly contacts the skewer-like member is directly heated from the inside, the whole food can be heated quickly, and sufficient gelation and sterilization of the whole food material can be performed in a short time. This makes it possible to shorten the heat treatment time and reduce the equipment space by reducing the equipment size. In addition, since the food material can be heated from the inside as described above, it has become possible to sufficiently sterilize the inside of the food material and extend the shelf life of the product.
[0047]
In addition, in the present invention, since induction heating is performed after heating using an external heat source, even if the temperature does not sufficiently increase to the inside due to heating from the outside by the external heat source, this is compensated by induction heating. The skewer-like member can be sufficiently heated to the inside, and the skewer-like member itself is sterilized by the heat generated by the skewer-like member, in particular, the portion exposed from the food material in the skewer-like member is sufficiently sterilized. It is possible to effectively prevent the occurrence of a situation in which the bacteria remaining on the exposed portion of the skewer-like member when the product is extracted from the food material adheres to the food material and promotes the decay of the product.
[Brief description of the drawings]
FIG. 1 is a plan view showing an example of a state in which a food material to which the method of the present invention is applied is attached to the outer periphery of a skewer-shaped member.
FIG. 2 is a front view showing another example of a state in which a food material to which the method of the present invention is applied is attached to the outer periphery of a skewer-shaped member.
FIG. 3 is a schematic diagram schematically showing an example of a situation in which the method of the present invention is implemented.
FIG. 4 is a perspective view showing an example of transfer means used in the heating apparatus of the present invention.
FIG. 5 is a perspective view showing an example of an induction heating unit used in the heating device of the present invention.
6 is a cross-sectional view taken along line XX in FIG.
FIG. 7 is a schematic longitudinal sectional view showing the overall configuration of another example of the heating device of the present invention.
8 is a perspective view showing another example of the induction coil of the induction heating unit used in the heating apparatus shown in FIG.
[Explanation of symbols]
DESCRIPTION OF SYMBOLS 1 Food material 2 Skew-like member 3 Transfer means 4 Induction heating part 5 External heating part

Claims (4)

In the food skewer heating method for heating the food material in a state where the food material is adhered on the outer periphery of the skewer-shaped member made of a conductive material,
An external heating step of heating the food material on the outer periphery of the skewered member from the outer surface side using an external heat source;
After the external heating step is completed, an induction heating step of heating the food material on the outer periphery of the skewered member from the inside by heating the skewered member by electromagnetic induction,
After the induction heating process is completed, a sampling process for extracting the heated food material from the skewered member,
A food skewer heating method, characterized by comprising: The method of claim 1, wherein
Before attaching the food material on the outer periphery of the skewered member in advance before the external heating step, the skewered member is made to penetrate the food material so that the tip of the skewered member protrudes from the food material. , Food skewer heating method. The method of claim 1, wherein
A food skewer heating method, wherein the food material is adhered to the outer periphery of the skewered member in advance before the external heating step so that the tip of the skewered member does not protrude from the food material. In the food skewer heating device for heating the food material in a state where the food material is adhered on the outer periphery of the skewer-shaped member made of a conductive material,
An external heating unit for heating the food material from the outer surface side using an external heat source;
An induction heating unit for heating the skewered member by electromagnetic induction;
A skewer for extracting the heated food material from the skewer;
The food material is supported on the outer periphery of the skewer member and the skewer member is supported to continuously feed the food material to the external heating device and continuously transfer the food material from the external heating device to the induction heating unit. Transfer means for continuously carrying out from the heating section and feeding into the skewering device;
And a food skewer heating device.

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