JP4121842B2 - Processed food drainer - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention is used in a process for producing processed foods such as fried noodles and the like, and relates to a processed food draining device for cutting excess liquid adhering to processed foods.
[0002]
[Prior art]
Instant noodles such as instant noodles include deep-fried noodles and non-fried noodles. Of these, deep-fried noodles have been conventionally obtained by cutting a strip-like noodle dough into a linear shape to obtain a noodle string. It is manufactured by steaming the wire and further frying the noodle wire (see Patent Document 1).
[0003]
However, when fried noodles are produced by the above-described method, about 20% (about 13 g) of cooking oil is consumed in the frying process based on the weight per product (for example, about 65 g). For this reason, a large amount of edible oil is consumed in the frying process, which is a cause of increasing the production cost of fried noodles. In addition, in the conventional manufacturing method described above, excess oil is attached to the fried noodle strings, so that when the fried noodles are reconstituted with hot water and eaten, a light texture like raw noodles is obtained. There was also a problem that it could not be obtained. On the other hand, using the method disclosed in Patent Document 2, it has been studied to separate and recover the oil from the fried food.
[0004]
[Patent Document 1]
JP-A-9-294553 [Patent Document 2]
Japanese Patent Laid-Open No. 2002-142998
[Problems to be solved by the invention]
However, since the method disclosed in Patent Document 2 is a method of separating oil by sucking oil adhering to fried products such as surimi tempura with a suction chamber, it takes a long time to separate the oil. is there. Moreover, since the method disclosed in Patent Document 2 requires a conveyor for transferring the fried product that has passed through the suction port of the suction chamber to the next process, this method is applied to a production line for producing processed foods such as fried noodles. In such a case, the production line may be lengthened.
[0006]
The present invention has been made paying attention to the above-mentioned problems, and increases the transfer speed for transferring processed foods such as fried noodles to the next process, and gives this a liquid draining function. An object of the present invention is to provide a processed food draining device capable of cutting excess liquid from food in a relatively short time.
[0007]
[Means for Solving the Problems]
In order to achieve the above object, the invention of claim 1 is an apparatus for cutting off excess liquid adhering to processed food , and is provided between a first conveyor and a second conveyor for transferring the processed food. The rotating shaft, a drive motor for rotating the rotating shaft, a swiveling member attached to the rotating shaft, a processed food contained therein supported by the tip of the swiveling member, and the first conveyor A first arm portion including a container for draining that moves between a terminal end and a starting end of the second conveyor, wherein the swivel member extends from a rotation center of the rotation shaft in a radial direction of the rotation shaft. And a second arm portion extending in a direction opposite to the first arm portion, and the container is freely rotatable about the distal end portion of the first arm portion and the distal end portion of the second arm portion via a pivot. It is supported by .
[0010]
DETAILED DESCRIPTION OF THE INVENTION
Embodiments of the present invention will be described below with reference to the drawings.
1 to 3 are diagrams showing an embodiment of the present invention, and FIG. 1 is a schematic view of an apparatus for producing fried noodles. In the figure, reference numeral 10 is a noodle making apparatus for cutting noodle dough into a line to obtain a noodle string, and 11 is a noodle string cutting apparatus for cutting the noodle string obtained by the noodle making apparatus 10 into a predetermined length. , 12 is a steaming device for steaming the noodle string cut to a predetermined length by the noodle string cutting device 11, 13 is a frying device for frying the noodle wire steamed by the steaming device 12, and 14 is a frying device 13. This is a device that performs post-treatment on the fried noodle strings, and separates and collects excess oil from the noodle strings N that have been fried by the fried food device 13 between the fried food device 13 and the post-treatment device 14. An oil separation / recovery device 15 is provided.
[0011]
The oil separation / recovery device 15 includes an oil draining device 16 that separates excess liquid oil from the fried noodle strings, and an oil recovery tray 17 that recovers the oil separated from the noodle strings by the oil draining device 16. The oil collecting tray 17 is connected to an oil feeding pipe 18 that sends the collected oil to the frying device 13 through the heating device 23. Returning oil from the frying device 13 and new oil for replenishment are also introduced into the heating device 23, where they are mixed, heated, and supplied to the frying device 13. In the figure, 19 is a first conveyor for transferring the noodle strings steamed by the steaming device 12 to the oil separation and recovery device 15 via the frying device 13, and 20 is the post-processing device 14 for the noodle strings from the oil separation and recovery device 15. It is the 2nd conveyor transferred to.
[0012]
2 and 3 are views showing a side surface and a plane of the oil separation / recovery device 15. As shown in these drawings, the oil draining device 16 of the oil separation and recovery device 15 includes a rotary shaft 161 supported substantially horizontally between the first conveyor 19 and the second conveyor 17, and rotationally drives the rotary shaft 161. A pair of turning members 163 and 163 are attached to both ends of the rotating shaft 161 in parallel with each other. These swivel members 163 include a first arm portion 163a extending from the rotation center of the rotation shaft 161 in the radial direction of the rotation shaft, and a second arm portion 163b extending in a direction opposite to the first arm portion 163a, respectively. Oil draining containers 165 and 165 for cutting excess oil from the deep-fried noodle strings are substantially horizontal at the leading ends of the first arm portions 163a and 163a and the second arm portions 163b and 163b. A plurality of pivots 164 are rotatably supported.
[0013]
The oil drain containers 165 and 165 are open at the top, and a weight 167 (see FIG. 2) is attached to the center of the lower surface of each oil drain container 165. Further, the oil draining container 165 has a plurality of noodle string storage chambers 165a partitioned in the axial direction of the rotating shaft 161. In these noodle string storage chambers 165a, the oil separated from the noodle strings is externally supplied. A plurality of oil discharge holes 166 are provided for discharging the oil. In the figure, reference numeral 21 denotes a noodle string feeding chute for feeding the noodle strings conveyed by the first conveyor 19 into the oil draining container 165 of the oil draining apparatus 16, and 22 denotes the noodle strings received from the oil draining container 165 of the oil draining apparatus 16. The noodle strings discharge chute 168 and 169 supplied to the second conveyor 22 indicate support members that horizontally support the rotary shaft 151 with respect to the floor surface.
[0014]
In such a configuration, when the noodle strings fried by the frying device 13 are loaded from the noodle string loading chute 21 into the oil draining container 165 of the oil draining device 16, the drive motor 162 is activated. Then, the rotating shaft 161 rotates at high speed clockwise in FIG. 2 by the rotational torque of the drive motor 162, and accordingly, the swiveling member 163 rotates at high speed, for example, at a peripheral speed of 12560 mm / sec.
[0015]
Thus, when the swivel member 163 swivels in the clockwise direction in FIG. 2, centrifugal force acts on the noodle strings put in the oil draining vessel 165, and excess oil attached to the noodle strings by this centrifugal force is removed. Separated from noodle strings. The oil centrifuged from the noodle strings is discharged from the oil discharge hole 166 to the outside of the oil draining container 165, and the oil discharged to the outside of the oil draining container 165 is recovered in the oil recovery tray 17.
[0016]
Further, when the turning member 163 turns clockwise from the position shown by the solid line in FIG. 2 and the turning angle reaches about 90 degrees, the turning speed of the turning member 163 is switched from high speed to low speed. When the turning speed of the turning member 163 gradually reaches about 180 degrees by gradually reducing the turning speed, the opening edge of one oil draining container 165 comes into contact with the lower surface of the noodle string discharge chute 22 or by other means, The oil draining container 165 rotates halfway counterclockwise in FIG. 2 about the pivot 164. As a result, the noodle strings thrown into the oil draining container 165 are thrown out onto the noodle string discharge chute 22, slide down the upper surface of the noodle string discharge chute 22, and delivered to the second conveyor 19.
[0017]
As described above, excess oil is centrifuged from the deep-fried noodle strings, and by collecting the centrifuged oil, consumption of edible oil in the frying process compared to the conventional manufacturing method described above The amount is reduced. Therefore, fried noodles can be manufactured without increasing the manufacturing cost.
Here, as a result of performing an experiment with the turning speed of the turning member 163 (length 600 mm) being 12560 mm / second and the turning time of the turning member 163 being 0.3 seconds, noodle strings (weight: about 65 g) per product. It was confirmed that about 1 g of oil can be centrifuged. The amount of oil contained in the deep-fried noodles is about 13 g (about 20% of the weight per product), and by removing oil by this method, about 1 g of oil (about the weight per product) 1.5%) can be saved.
[0018]
Moreover, in embodiment mentioned above, as a method of cutting excess oil from the fried noodle strings, the noodle strings are changed from the first step (the fried food step in this embodiment) to the second step (the post-processing step in this embodiment). The transfer means for transferring the noodle strings to the next process between the frying process and the oil separation process and between the oil separation process and the post-treatment process has been adopted. Excess oil can be separated in a relatively short time from the noodle strings that have been deep-fried without installation.
[0019]
Further, a device for cutting excess oil from the fried noodle strings includes a rotating shaft 161 provided substantially horizontally, a pair of swiveling members 163 attached to both ends of the rotating shaft 161 in parallel with each other, and The swirl member 163 is provided with an oil draining container 165 supported rotatably around a horizontal axis at the tip of the swivel member 163, so that the fried noodle strings are transferred from the frying process to the next process. Excess oil can be separated from the noodle strings. In addition, since there is no need to install a conveyor for transferring the noodle strings to the next process between the frying process, the oil separation process, and the oil separation process and the post-treatment process, the frying process was performed without causing an increase in the length of the production line. The oil can be separated from the noodle strings.
[0020]
Further, as in the above-described embodiment, the oil draining container 165 is attached to the distal end portions of the first arm portion 163a and the second arm portion 163b of the turning member 163 through the pivot 164 so that the oil frying process is performed. Excess oil can be separated while transporting the noodle strings to the next step, whereby fried noodles can be produced without causing a reduction in production efficiency.
[0021]
In the above-described embodiment, the case where the present invention is applied as the draining of deep-fried noodles is illustrated, but the present invention can be applied not only to oil but also to other liquids, such as draining, Explosive vaporization of water in the next frying process can be prevented by cutting off the excess water adhering. Furthermore, it can of course be used in the manufacturing process of non-fried noodles and other foods.
[0022]
【The invention's effect】
As described above, according to the present invention, the liquid draining and transporting of the food is performed by one facility, so that the transfer speed for transporting processed food such as fried noodles to the next process is increased. A liquid draining function is provided to this, so that excess liquid can be cut from the processed food in a relatively short time.
[Brief description of the drawings]
FIG. 1 is a diagram showing an embodiment in which the present invention is applied to an apparatus for producing fried noodles.
FIG. 2 is a side view of the oil separation and recovery apparatus shown in FIG.
FIG. 3 is a plan view of the oil component separation and recovery apparatus shown in FIG. 1;
[Explanation of symbols]
DESCRIPTION OF SYMBOLS 10 Noodle making apparatus 11 Noodle string cutting apparatus 12 Steaming apparatus 13 Oil frying apparatus 14 Post-processing apparatus 15 Oil content separation and recovery apparatus 16 Oil removing apparatus (liquid removing apparatus)
161 Rotating shaft 162 Drive motor 163 Swivel member 163a First arm portion 163b Second arm portion 164 Pivot 165 Oil drain container 166a Noodle string storage chamber 166 Oil discharge hole 167 Weight 168, 169 Support member 17 Oil collection tray 18 Oil pipe 19 First 1 conveyor 20 2nd conveyor 21 noodle string charging chute 22 noodle string discharging chute 23 heating device

Claims (1)

A device for cutting off excess liquid adhering to processed food, a rotary shaft provided between a first conveyor and a second conveyor for transferring the processed food , a drive motor for rotationally driving the rotary shaft, A swiveling member attached to the rotating shaft, and a liquid drainer supported by the tip of the swiveling member to contain processed food and move between the end of the first conveyor and the start of the second conveyor A first arm portion extending from the rotation center of the rotating shaft in a radial direction of the rotating shaft, and a second arm extending in a direction opposite to the first arm portion. An apparatus for draining processed food , wherein the container is rotatably supported by a distal end portion of the first arm portion and a distal end portion of the second arm portion via a pivot. .

Images