JP5140489B2 - Nori seasoning application method and application device - Google Patents

Description

  The present invention relates to a method and a coating apparatus for applying a seasoning liquid when a seasoning liquid is applied to a sheet-like seaweed to obtain a seasoned seaweed.

  Conventionally, in order to apply a seasoning liquid to a sheet-like nori (hereinafter simply referred to as “nori”), a method of passing the nori between sponge rolls soaked with the seasoning liquid has been practiced.

The application of the seasoning liquid to the seaweed with the sponge roll has the following problems.
Sponge rolls have high water absorption, so that the seasoning liquid is sufficiently infiltrated, so that it is difficult to clean the inside of the sponge roll.
When the seasoning liquid contains solids such as powder, the solids adhere to and accumulate on the surface of the sponge roll and cannot be completely washed away even if washed. Accordingly, it is necessary to remove the solid matter by filtering the seasoning liquid through a filter, which is troublesome. Further, if the method of soaking the seasoning liquid into the sponge roll is non-uniform, the application of the seasoning liquid to the laver will also be non-uniform.
Further, since the sponge roll has low durability and is a consumable item, the cost is increased in the long term.
The present invention clarifies a laver seasoning liquid coating method and coating apparatus that can solve the above problems.

  The seasoning liquid application apparatus according to claim 1 is provided with an upstream conveying part (4) for laver on one side of a tank (3) containing the seasoning liquid and a downstream conveying part (5) on the other side, and the tank (3). There is a submerged transport section (6) that guides the laver from the upstream transport section (4) to the downstream transport section (5) after immersing it in the seasoning liquid in the tank (3).

  Claim 2 is the seasoning liquid application apparatus according to claim 1, wherein the submerged conveying part (6) includes a lower guide part (7) for supporting the lower surface of the laver and an upper guide part for preventing the seaweed from rising. The upper and lower guide portions (7) and (8) are composed of a downward section (70) inclined downward from the upstream transport section (4) side to the downstream side and a downward section (70) (87). There are upward sections (71) and (88) inclined obliquely upward from the side to the downstream side conveyance section (5).

  Claim 3 is a seasoning liquid coating apparatus according to claim 1 or 2, wherein an extending roll (77) sandwiched with laver is provided in the vicinity of the boundary between the submerged transport section (6) and the downstream transport section (5). ) (85) is deployed.

  In the seasoning liquid application method according to claim 4, the nori is guided into the tank (3) containing the seasoning liquid while being transported, and the nori is submerged in the seasoning liquid and then discharged out of the tank (3). Apply the seasoning liquid to both sides of the seaweed.

  According to a fifth aspect of the present invention, in the seasoning liquid application method according to the fourth aspect, the seaweed in which the seasoning liquid has been submerged is extended and sandwiched between rolls (77) and (85).

Since the seasoning liquid coating apparatus of claim 1 immerses the seaweed in the seasoning liquid and applies the seasoning liquid to both sides of the seaweed, the seasoning liquid can be reliably applied to the entire seaweed.
It is possible to automatically submerge the seaweed in the seasoning liquid by the immersion transport section (6), and it is possible to apply the seasoning liquid to both sides of the seaweed at once, so that the coating efficiency can be increased.

  The seasoning liquid application apparatus according to claim 2 is characterized in that the seaweed is transported obliquely downward so that the laver is sandwiched between the lower guide part (7) and the upper guide part (8) of the submerged transport part (6). Since it is submerged in the liquid and pulled up obliquely upward and sent to the downstream transport section (5) side, the seasoning liquid can be smoothly applied to the seaweed without stopping the seaweed.

  The seasoning liquid application apparatus according to claim 3 extends the cocoon even if the seaweed that has submerged the seasoning liquid passes between the rolls (77) and (85) so that the seaweed that has submerged the seasoning liquid has cocoons. It is possible to prevent the product value from being lowered.

  The method of applying the seasoning liquid according to claim 4 is to guide the laver into the tank (3) containing the seasoning liquid while transporting the laver, immerse the laver in the seasoning liquid, and then discharge it from the tank (3). Thus, the seasoning liquid can be applied to both sides of the laver at once.

  The fifth aspect has the same effect as the third aspect.

FIG. 1 shows a seasoning liquid coating apparatus of the present invention.
The seasoning liquid coating apparatus is provided with a transport device (2) for laver N at the upper end of the base (1), and a tank (3) containing the seasoning liquid at the center of the transport device.

  The seaweed N is a rectangular standard seaweed having a slightly shorter width than the length in the transport direction.

  1 and 2, the transport device (2) has an upstream transport unit (4) on the left side of the tank (3), a submerged transport unit (6) on the tank (3), and a downstream transport unit (5 on the right side of the tank). )have.

  As shown in FIG. 2, the upstream side conveyance unit (4) and the downstream side conveyance unit (5) are arranged on the first rotating body (43) across the left and right rolls (41), (42), (51), and (52), respectively. The sixth orbiting body (53) is stretched endlessly.

The first circulator (43) is composed of a single wide belt on which laver N can be stably placed, and the sixth circulator (53) is formed by stretching a plurality of endless thin belts in parallel to a roll. It is configured.
Of course, the first circumferential rotating body (43) can also be constructed by stretching a plurality of endless thin belts on a roll in parallel.
The heights of the conveying surfaces of the first circulator (43) and the sixth circulator (53) are substantially the same.
Both the first circulator (43) and the sixth circulator (53) circulate clockwise.

As shown in FIG. 3, the tank (3) is a rectangular parallelepiped having an upper surface opening, and the rear wall (32) is brought close to the roll (42) of the upstream conveying section (4), and the front wall (31) is conveyed downstream. It is installed close to the roll (51) of the section (5).
The bottom height of the tank (3) is lower than that of the upstream transport section (4) and the downstream transport section (5), and the upper end height of the tank (3) is the upstream transport section (4) and the downstream transport. It is in a higher position than the part (5).

Openings (33) and (34) through which laver N can pass are provided in the front and rear walls (31) and (32) of the tank (3). The height of the lower edge of the openings (33) and (34) is slightly lower than the transport heights of the upstream transport section (4) and the downstream transport section (5).
The liquid level L of the seasoning liquid in the tank (3) does not overflow from the openings (33) and (34), and is kept in a certain range near the opening. Replenished and controlled.
Both side walls of the tank (3) also serve as a structural wall to which the following immersion picking part (6) is attached.

The dipping transport section (6) includes a lower guide section (7) that supports the lower surface of the laver N and an upper guide section (8) that prevents the laver from rising.
The lower guide section (7) is formed by a downstream section (70) inclined obliquely downward from the upstream transport section (4) side to the downstream side, and a downstream transport section from a position approaching the downstream end of the downward section (70). It has an upward section (71) inclined obliquely upward to (5).

The downward section (70) is configured by stretching the second rotating body (74) across the first roll (72) and the second roll (73).
The upper end height of the first roll (72) is slightly lower than the height of the transport surface of the upstream transport section (4), and the second roll (73) is in a position where it is completely immersed in the seasoning liquid.

The upward section (71) is configured by stretching the fourth rotating body (78) across the third roll (76) and the fourth roll (77).
The third roll (76) is in a position where it is completely immersed in the seasoning liquid, and the upper end height of the fourth roll (77) is the same as or slightly higher than the height of the transport surface of the downstream transport section (5). is there.

The third rotating body (75) is stretched across the second roll (73) on the downstream side of the downward section (70) and the third roll (76) on the upstream side of the upward section (71).
A fifth rotating body (79) is stretched across the fourth roll (77) and the roll (51) at the upstream end of the downstream transport section (5).
Each of the second to fifth circulators (74) to (79) is composed of a plurality of endless parallel thin belt groups, and each circulates clockwise.

The upper guide portion (8) is composed of an upstream seventh rotating body (84), an intermediate eighth rotating body (86), and a downstream ninth rotating body (80).
The seventh orbiting body (84) is stretched across the three rolls of the fifth roll (81), the sixth roll (82) and the seventh roll (83) located at the three tops of the virtual inverted triangle. Yes.
The eighth rotating body (86) is stretched across the seventh roll (83) and the eighth roll (85) located on the downstream side of the seventh roll (83).
The ninth rotating body (80) is stretched across the eighth roll (85) and the small-diameter ninth roll (89) located on the downstream side of the eighth roll.

The fifth roll (81) of the upper guide part (8) is located above the first roll (72) of the lower guide part (7), and the sixth roll (82) is the third rotating body (75). ) And the lower half is immersed in the seasoning liquid, and the seventh roll (83) is located above the substantially central portion of the fourth rotating body (78).
The eighth roll (85) is located above the fourth roll (77), and the ninth roll (89) is located above the upstream end roll (51) of the downstream side conveying section (5).
Each of the seventh circulator (84) to the ninth circulator (80) is composed of a plurality of endless parallel thin belt groups, and each circulates counterclockwise.

A space between the fifth roll (81) and the sixth roll (82) of the seventh circulator (84) is close to the second circulator (74), and a downward section (87 in the upper guide (8)). ).
Between the sixth roll (82) and the seventh roll (83) of the seventh orbiting body (84) and the fourth orbiting body (78) side portion of the eighth orbiting body (86) is the fourth orbiting body (78). The upper section (88) is an upward section (88).

  Each roll of the immersion picking and transporting section (6) is provided with a belt guide circumferential groove (not shown) to prevent the belt from being displaced.

The fourth roll (77) located on the most downstream side of the lower guide portion (7) and the eighth roll (85) located above the fourth roll are formed with a larger diameter than the other rolls. One is spring-biased by the other and rotates in contact. Or it rotates in contact with the fourth roll (77) by its own weight of the eighth roll (85).
The fourth roll (77) and the eighth roll (85) are extending rolls that extend the seaweed cocoon while guiding the laver with the seasoning liquid sandwiched therebetween to the downstream transport section (5).

  All the rolls and all the revolving bodies of the transport device (2) described above are hydrophobic so that the liquid does not penetrate.

  The upstream conveyance unit (4), the submerged conveyance unit (6), and the downstream conveyance unit (5) are driven by a common motor (9), but can be individually driven by a plurality of motors. .

  However, when the laver N is placed on the upstream transport section (4), the laver is transported downstream by the first circulator (43), and is delivered to the second circulator (74) to enter the tank (3). It penetrates, is guided by the second orbiting body (74) and the third orbiting body (75), dries the seasoning liquid from the tip side, and is pulled up to the fourth roll (77) side by the fourth orbiting body (78). During this time, nodding of the laver is prevented by the downward section (87) and the upward section (88) of the upper guide portion (8).

The seaweed N that has submerged the seasoning liquid passes between the spreading rolls (77) and (85), and is transferred to the downstream transport section (5) through the fifth rotating body (79) to be added to the seasoning liquid application apparatus. Discharged from.
The seaweed dipped in the seasoning liquid has a large diameter by the ninth rotating body (80) formed of a plurality of thin belts stretched across the upper extending roll (eighth roll) (85) and the ninth roll (86). It is prevented from sticking to the surface of the upper extending roll (85) and rolling up.
The thin belt group constituting the seventh lap body (84) to the ninth lap body (80) has a greater effect of preventing seaweed from sticking to the belt itself as the belt is thinner. desirable.

As described above, the seaweed N is submerged in the seasoning liquid and the seasoning liquid is applied to both sides of the seaweed, so that the seasoning liquid can be reliably applied to the entire seaweed.
Since the laver can be automatically submerged in the seasoning liquid by the submerged conveying section (6), the coating efficiency can be increased.

  The lower guide part (7) and the upper guide part (8) of the pickled transport part (6) sandwich the laver and immerse it in the seasoning liquid while transporting the laver obliquely downward and pull it upward obliquely. Therefore, the seasoning liquid can be smoothly applied to the laver without stopping the laver.

  By passing the laver between the spreading rolls (85) and (77), even if the seasoning liquid is submerged and a cocoon is formed in the laver, the cocoon can be extended.

  Since all the rolls and all the circulating bodies of the transport device (2) are hydrophobic so that liquid does not penetrate, the cleaning of the device is performed by removing the seasoning liquid from the tank (3) and washing with water. It can be completed, and it does not take time for washing like a seasoning liquid coating apparatus using a conventional sponge roll, and it is possible to keep germs from growing and to keep clean.

  The above description is provided to illustrate the present invention and should not be construed as limiting the invention described in the claims or reducing the scope thereof. In addition, the configuration of each part of the present invention is not limited to the above embodiment, and various modifications can be made within the technical scope described in the claims.

  For example, a squeeze roll device for preventing excessive adhesion of seasoning liquid can be provided upstream or downstream of the spread rolls (77) and (85).

It is sectional drawing seen from the front side of the seasoning liquid application apparatus. It is principal part sectional drawing of a seasoning liquid application apparatus. It is a principal part perspective view of a seasoning liquid application apparatus.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Base 2 Conveying device 3 Tank 4 Upstream side conveyance part 5 Downstream side conveyance part 6 Submerged conveyance part 7 Lower guide part 8 Upper guide part

Claims (5)

  A laver upstream transport unit (4) is provided on one side of the tank (3) containing the seasoning liquid, and a downstream transport unit (5) is provided on the other side. On the tank (3), an upstream transport unit (4 The laver seasoning liquid application device has a submerged transport section (6) that guides to the downstream transport section (5) after the seaweed from the seaweed is submerged in the seasoning liquid in the tank (3).   The submerged transport section (6) is composed of a lower guide section (7) that supports the lower surface of the laver and an upper guide section (8) that prevents the laver from rolling up. The upper and lower guide sections (7) and (8) are Downward sections (70) and (87) inclined obliquely downward from the upstream conveyance section (4) side to the downstream side, and upward sections inclined obliquely upward from the downward section (70) side to the downstream conveyance section (5) (71) The seasoning liquid coating device for laver according to claim 1, comprising (88).   3. An extending roll (77) (85) for extending the laver sandwiched between the laver is provided in the vicinity of the boundary between the submerged conveyance section (6) and the downstream conveyance section (5). Nori seasoning application equipment. A method for applying seasoning liquid to nori using the seasoning liquid application apparatus according to any one of claims 1 to 3, wherein the nori is conveyed from one side of the tank (3) containing the seasoning liquid to the other side. On the way, laver is guided into the tank (3) from the one side by the upstream side transport unit (4) and submerged in the seasoning by the submerged transport unit (6) , and then the downstream side transport unit (5 ) , The seasoning liquid is applied to both sides of the laver by discharging the tank (3) to the other side .   The method for applying a seasoning liquid for laver according to claim 4, wherein the seaweed in which the seasoning liquid is submerged is stretched and sandwiched between rolls (77) and (85).

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