JP7152976B2 - Dry food manufacturing method - Google Patents

Description

FIELD OF THE INVENTION The present invention relates to a method for producing dried food.

Conventionally, there has been known a method for producing an instant dry food that can be eaten after being loosened with boiling water. A method for producing this kind of instant dried food (a method for producing instant noodles) comprises a boiling step of boiling raw noodles, a washing step of washing the boiled noodles with water, and separating the washed noodles for each serving and adding water. It consists of a water-containing process, a freezing process of freezing the noodles containing water, and a drying process of drying the frozen noodles at a low temperature.The water contained in the water-containing process becomes an ice film in the freezing process, Since the noodle mass melts during the drying process, gaps are formed inside the noodle block, which makes it easier to loosen when hot water is poured (eg, Patent Document 1).

JP 2007-295880 A

However, in the conventional instant noodle manufacturing method, the water between the noodle lumps forms an ice film in the "freezing process", but if the water does not permeate the entire surface of the noodles in the "water containing process", the "frozen In the "process", the surface of the noodles has a part that is not covered with an ice film, and if the "drying process" is performed in this state, the hardness of the noodles will be different between the part covered with the ice film and the part not covered with the ice film. In contrast, there was a problem that instant noodles with uniform hardness could not be produced. In addition, if the “drying process” after the “freezing process” is performed only once, the moisture will not penetrate into the inside of the noodles, and the moisture will only penetrate the surface of the noodles. There is also a problem that even if the noodles are evaporated, the inside of the noodles swells and the noodles do not become plump, and the texture when eaten is not good.

SUMMARY OF THE INVENTION The present invention has been made in view of the above problems, and an object of the present invention is to provide a method for producing a dry food that has a good texture when eaten.

In order to solve the above problems and achieve the above objects, a first aspect of the present invention provides a method for producing dried food that can be loosened and eaten with boiling water, comprising: noodles a hot water soaking step of boiling the noodles in hot water, a cooling step of cooling the noodles performed after the hot water soaking step is completed, and the noodles after the hot water soaking step and the cooling step are placed in a temperature and time controlled environment. has a freezing and thawing step of performing freezing and thawing multiple times, and a drying step of drying the noodles after the freezing and thawing step, and the freezing and thawing step involves drying the noodles at a temperature of -16 degrees to -26 degrees for 6 hours. After freezing for ~7 hours , the noodles are thawed for a primary freezing and thawing process, and after the primary freezing and thawing process is performed, the noodles are frozen at a temperature of -16 degrees to -26 degrees for a predetermined time shorter than the primary freezing and thawing process. After the secondary freezing and thawing process of thawing the noodles, and after the secondary freezing and thawing process is performed, the noodles are frozen at a temperature of -16 degrees to -26 degrees for a predetermined time shorter than the secondary freezing and thawing process. and a tertiary freezing and thawing step of thawing the noodles.

According to the present invention, since freezing and thawing are performed a plurality of times in the freezing and thawing process, moisture spreads over the entire surface of the food by thawing after freezing, and the food with moisture spread over the entire surface is frozen. As a result, the entire surface of the food material is covered with an ice film. Thereby, the whole food can be manufactured with uniform hardness. In addition, since freezing and thawing are performed multiple times in the freezing and thawing process, moisture penetrates into the inside of the entire food material, and the inside of the food material is swollen, plump, elastic, and has a good texture. In addition, even if it takes 6 to 7 hours to cool the noodles in the first primary freezing and thawing process, the noodles are frozen and thawed in the primary freezing and thawing process in the secondary freezing and thawing process, and the inside is frozen. Since it is easy to freeze, it can be frozen in a shorter time than the primary freezing and thawing process, and in the tertiary freezing and thawing process, the noodles are frozen and thawed in the primary freezing and thawing process and the secondary freezing and thawing process, making the inside more easily frozen. Therefore, it can be frozen in a shorter time than the secondary freezing and thawing process. As a result, the freezing time in the secondary freezing-thawing process can be made shorter than the freezing time in the primary freezing-thawing process, and the freezing time in the tertiary freezing-thawing process can be made shorter than the freezing time in the secondary freezing-thawing process. Therefore, the manufacturing time can be shortened.

A second aspect of the present invention is a method for producing a dried food according to the first aspect, wherein the thawing time of the primary freezing and thawing step is 4 to 5 hours, and the secondary freezing and thawing step The thawing time is shorter than that of the primary freezing and thawing process, and the thawing time of the tertiary freezing and thawing process is shorter than that of the secondary freezing and thawing process.

According to the present invention, even if it takes 4 to 5 hours to thaw the frozen noodles in the first primary freeze-thaw step, the noodles are frozen in the primary freeze-thaw step in the secondary freeze-thaw step. Since the noodles are thawed and the inside is easily thawed, the noodles can be thawed in a shorter time than the primary freeze-thaw process, and the noodles are frozen and thawed in the primary freeze-thaw process and the secondary freeze-thaw process in the tertiary freeze-thaw process. Since the inside is more easily thawed, it can be thawed in a shorter time than the secondary freezing and thawing process. As a result, the thawing time in the secondary freezing and thawing process can be made shorter than the thawing time in the primary freezing and thawing process, and the thawing time in the tertiary freezing and thawing process can be made shorter than the thawing time in the secondary freezing and thawing process. Therefore, the manufacturing time can be shortened.

A third aspect of the present invention is a method for producing a dried food according to the second aspect, wherein the noodles after the cooling step are divided into individual serving units before the freezing and thawing step is performed. It further has a step .

According to the present invention, since the noodles after the cooling process are divided into individual serving units before the freezing and thawing process is performed, the subsequent freezing and thawing process and the drying process can be performed with the noodles in individual serving units, In each process, inspection and management can be performed for individual serving units of noodles .

A fourth aspect of the present invention is a method for producing a dried food according to the third aspect, wherein the tamazu step includes a weighing step of weighing the noodles divided into individual serving units, and a weighing step. a noodle weight determination step of determining whether the weight of the weighed individual serving unit of noodles is within a predetermined range; and a noodle return step of returning the individual serving unit noodles determined by the noodle weight determining step not to fall within a predetermined range to the step of removing the frozen and thawed noodles. The step is to freeze and thaw the individual serving unit noodles that have been served in the individual serving unit noodle serving step .

According to the present invention, individual serving units of noodles determined to have a weight within a predetermined range are sent to the freezing and thawing step in a state of being served on a tray, and are determined not to have a weight within the predetermined range. Since the noodles in individual serving units are returned to the ball removing process, the noodles in individual serving units can be made uniform in weight .

According to the present invention, since freezing and thawing are performed a plurality of times in the freezing and thawing process, it is possible to obtain a dry food that has a good texture when eaten.

It is a figure which shows the dry food manufacturing equipment used for the manufacturing method of the dry food in 1st Embodiment of this invention. It is a figure which shows the hot-water immersion tank and cooling tank of the same dried food manufacturing equipment. It is a figure which shows the Tamatori machine of the same dried food manufacturing equipment. FIG. 4 is a diagram showing a state in which individual serving units of noodles are served on trays by an individual serving unit noodle serving machine of the same dried food manufacturing facility. It is a figure which shows the freezing-thawing machine of the same dried food manufacturing equipment. It is a figure which shows the dryer of the same dried food manufacturing equipment. It is a flowchart of the manufacturing method of the same dried food. It is a subroutine flowchart of the ball removal process. It is a figure which shows the dry food manufacturing equipment used for the manufacturing method of the dry food in 2nd Embodiment of this invention. It is a flowchart of the manufacturing method of the same dried food.

(First embodiment)
Hereinafter, the dry food manufacturing equipment used in the method for manufacturing dry food according to the first embodiment of the present invention will be described with reference to the drawings. Here, FIG. 1 is a diagram showing dry food manufacturing equipment used in the method for manufacturing dry food according to the first embodiment of the present invention. In this embodiment, dried instant boiled noodles are used as the dried food, and a method for producing the instant boiled noodles will be described. Other methods for producing dried foods can also be used as long as they are dried foods such as dried fruits, which will be described later. Here, instant boiled noodles are dried somen noodles that can be loosened in hot water and eaten.

As shown in FIG. 1, the dried food manufacturing equipment 1 includes a supply conveyor 2, a hot water immersion tank 3, a cooling tank 4, a take-up machine 5, a freezer/thaw machine 6 (see FIG. 5), and a dryer 7. (See FIG. 6).

The supply conveyor 2 carries the noodles 9 on a supply belt (see FIG. 2) 8 made of synthetic resin and conveys them to the hot water soaking tank 3 . By operating the "ON switch (not shown)" of the supply conveyor 2, a drive motor (not shown) is actuated, and the drive motor (not shown) rotates the supply belt 8. As shown in FIG. By placing the noodles 9 on the rotating supply belt 8, the noodles 9 on the supply belt 8 are conveyed to the hot water dipping tank 3.

Next, the hot water immersion bath 3 will be described. The hot water soaking tank 3 is for soaking the noodles 9 in hot water and boiling the noodles 9. The hot water soaking tank 3 includes a hot water soaking tank main body 10, a heated steam discharge port 11, a first bucket 12 and a second bucket 13, and a steam discharge pipe 14. , a hot water supply pipe 16, a hot water drain pipe 17, and the like (see FIG. 2). Here, FIG. 2 is a diagram showing a hot water immersion tank and a cooling tank of the dry food manufacturing facility used in the method for manufacturing dry food according to the first embodiment of the present invention.

The hot water immersion tank main body 10 stores hot water. Hot water is supplied to the hot water immersion tank main body 10 through a hot water supply pipe 16, and hot water in the hot water immersion tank main body 10 is discharged from a hot water drain pipe 17 by opening a discharge cock 17a.

The heated steam discharge port 11 discharges heated steam heated to a high temperature by a boiler (not shown) into hot water in the hot water immersion bath body 10 . Specifically, the heating steam heated to a high temperature by a boiler (not shown) is sent to the heating steam outlet 11 through the heating steam supply pipe 18, and from the heating steam outlet 11 to the hot water immersion tank main body 10. It is injected (discharged) into hot water. The hot water supplied and stored in the hot water immersion tank main body 10 in this manner can be heated in the hot water immersion tank main body 10 by heating steam jetted from the heating steam discharge port 11.例文帳に追加Here, the set temperature of the hot water in the hot water immersion tank main body 10 can be set by a setting device (not shown), and the hot water in the hot water immersion tank main body 10 that has been heated by the injection of heating steam can be The temperature of hot water is detected by a thermometer (not shown). A temperature signal of hot water in the hot water immersion tank body 10 detected by a thermometer (not shown) is transmitted to a control device (not shown), and a control signal from the control device (not shown) controls a boiler (not shown). ) is controlled, and the hot water in the hot water immersion tank main body 10 can be set to the set temperature.

A plurality of heating steam outlets 11 are formed at the bottom of the hot water immersion tank body 10 , and when the heated steam is discharged from the hot water immersion tank body 10 , it mixes with the hot water in the hot water immersion tank body 10 . The hot water inside moves vertically and horizontally in the hot water immersion bath body 10. - 特許庁As a result, the noodles 9 housed in the first bucket 12 (second bucket 13) are efficiently boiled by the hot water moving vertically and horizontally in the hot water soaking tank body 10 by the heating steam.

The first bucket 12 and the second bucket 13 are arranged in front and behind, and are used to soak the noodles 9 in hot water in the hot water soaking tank body 10 . Specifically, the first bucket 12 and the second bucket 13 have a colander shape with an open top and are made of stainless steel. Then, when the noodles 9 conveyed by the supply conveyor 2 are put into the first bucket, the noodles 9 in the first bucket 12 are soaked in hot water that has entered from the colander-shaped cavity at the bottom of the first bucket 12. be immersed. In addition, the first bucket 12 (second bucket 13) is pivotally supported by a first pivot 12a (second pivot 13a) at the front side end of the upper portion so as to be rotatable in the forward and vertical directions. Here, in the present embodiment, the direction in which the noodles 9 are fed is defined as forward. Then, when the noodles 9 in the first bucket 12 are boiled in hot water of a predetermined temperature in the first bucket 12 for a predetermined time, the first bucket 12 rotates forward due to the rotation of the first pivot 12a. The noodles 9 boiled in the first bucket 12 are put into the second bucket 13 by rotating the first bucket 12 . Further, when the noodles 9 in the second bucket 13 are boiled in boiling water of a predetermined temperature in the second bucket 13 for a predetermined period of time, the second bucket 13 rotates forward due to the rotation of the second pivot 13a. By rotating the second bucket 13, the noodles 9 boiled in the second bucket 13 are put into the first cooling bucket 20 described later.

The steam discharge pipe 14 is provided in the upper part of the hot water immersion tank body 10 and discharges the steam inside the hot water immersion tank body 10 . Specifically, the steam in the hot water immersion bath 3 is discharged to the outside from the steam discharge pipe 14 at the top of the hot water immersion bath main body 10 .

Next, the cooling bath 4 will be explained. The cooling tank 4 cools the noodles 9 (boiled noodles), and includes a cooling tank main body 19, a first cooling bucket 20, a second cooling bucket 21, a third cooling bucket 22, a cold water circulation supply port 23, and the like. (See Figure 2).

The cooling bath main body 19 stores cold water. Cold water is supplied to the cooling tank main body 19 through a cold water supply pipe 66, and the cold water in the cooling tank main body 19 is discharged from a cold water drain pipe 67 by opening a discharge cock 67a. The cooling tank main body 19 is connected to a chilled water supply machine 26 through a water supply pipe 25, and the chilled water heated to a predetermined temperature by the chilled water supply machine 26 is supplied from the cold water circulation supply port 23 of the water supply pipe 25 to the cooling tank. It is sent to the main body 19 . By supplying cold water cooled to a predetermined temperature by the chilled water supply device 26 into the cooling tank main body 19 in this way, the cold water in the cooling tank main body 19 can be brought to a predetermined temperature. Here, the set temperature of the cold water in the cooling tank body 19 can be set by a setting device (not shown), and the cold water at the set temperature is supplied from the chilled water supply device 26 to the cold water circulation supply port 23 of the water supply pipe 25. , and the temperature of the cold water in the cooling bath body 19 is detected by a thermometer (not shown). A temperature signal of cold water in the cooling tank body 19 detected by a thermometer (not shown) is transmitted to a control device (not shown), and a control signal from the control device (not shown) controls the chilled water feeder 26. The temperature of the water to be cooled is controlled by , and the cold water in the cooling tank main body 19 can be brought to the set temperature.

The first cooling bucket 20 , the second cooling bucket 21 , and the third cooling bucket 22 are arranged in front and behind, and soak the noodles 9 (boiled noodles) in cold water in the cooling tank main body 19 . Specifically, the first cooling bucket 20, the second cooling bucket 21, and the third cooling bucket 22, like the first bucket 12 (the second bucket 13) described above, have a colander shape with an open top, and are made of stainless steel. and Then, when the noodles 9 boiled in the second bucket 13 are transferred to the first cooling bucket 20, the noodles 9 in the first cooling bucket 20 are displaced from the sieve-shaped cavity at the bottom of the first cooling bucket 20. It is immersed in the cold water that comes in. Further, the first cooling bucket 20 (second cooling bucket 21, third cooling bucket 22) has a first cooling pivot 20a ( It is supported by the second cooling shaft 21a and the third cooling shaft 22a) so as to be rotatable in the forward and vertical directions. Then, when the noodles 9 in the first cooling bucket 20 are cooled by cold water of a predetermined temperature in the first cooling bucket 20 for a predetermined time, the first cooling bucket 20 is moved forward by the rotation of the first cooling pivot 20a. As the first cooling bucket 20 rotates, the noodles 9 cooled in the first cooling bucket 20 are put into the second cooling bucket 21 . Further, when the noodles 9 in the second cooling bucket 21 are cooled by cold water of a predetermined temperature in the second cooling bucket 21 for a predetermined time, the second cooling bucket 21 rotates forward by the rotation of the second cooling pivot 21a. As the second cooling bucket 21 rotates, the noodles 9 cooled in the second cooling bucket 21 are put into the third cooling bucket 22 . Further, when the noodles 9 in the third cooling bucket 22 are cooled by the cold water of a predetermined temperature in the third cooling bucket 22 for a predetermined time, the third cooling bucket 22 is moved forward by the rotation of the third cooling pivot 22a. As the third cooling bucket 22 rotates, the noodles 9 cooled in the third cooling bucket 22 are placed in an elevating bucket 31 to be described later. In the present embodiment, the cold water in the cooling tank body 19 is used to cool the noodles 9. However, the noodles 9 may be cooled by showering the noodles with cold water.

Next, the ball picking machine 5 will be described. The ball removing machine 5 divides the noodles 9 (cooled noodles) into individual serving units (one serving (one serving)), and includes an elevator 27, a ball removing machine main body 28, an elevating conveyor 29, and an individual serving unit noodle stack. and an attachment device 30 . Here, FIG. 3 is a diagram showing a ball removing machine of the dry food production facility used in the method for producing dry food according to the first embodiment of the present invention.

The elevator 27 carries the noodles 9 (cooled noodles) cooled in the cooling tank 4 and conveys them to the body of the ball removing machine 28 . Specifically, by rotating the third cooling bucket 22 , the noodles 9 cooled in the third cooling bucket 22 are put into the lifting bucket 31 , and the lifting bucket 31 rises along the lifter body 32 . Then, the noodle 9 in the lifting bucket 31 is thrown into the throwing chute 33 by rotating the lifting bucket 31 forward on the upper part of the lifter body 32 .

The ball collecting machine main body 28 divides the noodles 9 put into the throwing chute 33 into the noodles 9 of the individual serving unit (one serving (one serving)) by the individual serving unit noodle sorting machine 34 under the throwing chute 33. . Then, the noodles 9 made into individual serving units (one serving (one serving)) are placed in the individual unit noodle storage case 35 above the elevator conveyor 29 . A plurality of individual unit noodle storage cases 35 above the elevator conveyor 29 are continuously provided in one row above the elevator conveyor 29 in the front-rear direction. Then, the noodles 9 (cooled individual-meal unit noodles) in the individual-unit noodle storage case 35 above the elevator conveyor 29 are sent to the individual-meal unit noodle serving machine 30 by the elevator conveyor 29. Individual serving unit noodles 9 are taken out from an individual serving unit noodle serving nozzle 36 at the bottom of the individual serving unit noodle serving machine 30 and served on a tray 37 . The tray 37 is formed with 25 individual-meal-unit noodle-storing squares divided vertically and horizontally by five, and individual-meal-unit noodles 9 can be served in each of the individual-single-unit noodle storage squares. In the present embodiment, the individual serving unit noodles 9 are discharged from the lower portion of the individual serving unit noodle sorting machine 34, and the individual serving unit noodles 9 are directly put into the individual unit noodle storage case 35, but this is the case. However, the individual serving unit noodles 9 discharged from the lower part of the individual serving unit noodle sorting machine 34 are weighed by a weighing meter (not shown), and the individual serving unit noodles 9 weighed by the weighing meter (not shown). A noodle weight determination unit (not shown) determines whether the weight is within a predetermined range. Only 9 may be put into the individual unit noodle storage case 35. - 特許庁In this case, the noodles 9 of individual serving units determined by the noodle weight determination section (not shown) to be out of the predetermined weight are returned to the ball removing machine main body 28 by the noodle return section (not shown). Then, the trays 37 on which the individual serving units of the noodles 9 are placed by the individual serving unit noodle serving machine 30 are stacked and stored on a tray table 39 (see FIGS. 5 and 6). In the following, the contents of this "Note" will be explained. Here, FIG. 4 is a diagram showing a situation in which individual serving units of noodles are served on a tray by an individual serving unit noodle serving machine of the same dried food manufacturing facility.

Next, the freeze/thaw machine 6 will be described. The freezer/thaw machine 6 freezes and defrosts the noodles 9 (cooled individual serving unit noodles) cooled in the cooling tank main body 19, and a freezer/thaw chamber 40 includes a freezer 41 and a blower 42. (See Figure 5). Here, FIG. 5 is a diagram showing a freezer/thaw machine of the dry food production facility used in the method for producing dry food according to the first embodiment of the present invention.

In the freeze-thaw chamber 40, a tray stand 39 containing trays 37 of noodles 9 of individual serving units is put into the freeze-thaw chamber 40 by opening a freeze-thaw chamber door (not shown), and the individual serving units of the trays 37 are put into the freeze-thaw chamber 40. The noodles 9 are frozen at a predetermined temperature for a predetermined time in the freezing and thawing chamber 40, and after freezing, the frozen individual serving units of the noodles 9 are thawed. Specifically, cold air is sent along the ceiling from the refrigerator 41 in the upper part of the freeze/thaw chamber 40, and the cold air sent along the ceiling is sent downward along the wall. Then, the cool air sent to the lower part is sucked into the blower 42 from the upper part and sent to the lower part of the tray base 39 from the lower side surface of the blower 42 . The cold air sent to the lower part of the tray table 39 is sent from the lower part to the upper part of the trays 37 stacked and stored on the tray table 39, thereby freezing the noodles 9 in individual serving units. In this way, by sending cold air into the freeze/thaw chamber 40 for a predetermined period of time, the individual serving units of the noodles 9 placed on the tray 37 of the tray table 39 are frozen. Cold air is supplied in the freeze/thaw chamber 40 for a predetermined period of time, and after the individual noodles 9 placed on the trays 37 of the tray table 39 are frozen, the cold air from the refrigerator 41 is stopped for a predetermined period of time. , and the noodles 9 frozen in the tray 37 are thawed. Here, the set temperature of the cold air blown from the refrigerator 41 and the set time for which the cold air is blown can be set by a setting device (not shown), and the cold air at the set temperature is sent from the refrigerator 41. , and the temperature in the freeze/thaw chamber 40 is detected by a thermometer (not shown). A temperature signal in the freeze-thaw chamber 40 detected by a thermometer (not shown) is transmitted to a control device (not shown), and the temperature inside the freeze-thaw chamber 40 is controlled by a control signal from the control device (not shown). The temperature is controlled to the set temperature.

Next, the dryer 7 will be explained. The dryer 7 dries the individual serving unit noodles 9 (frozen and thawed noodles) that have been frozen and thawed in the freeze and thaw chamber 40 and placed on the tray 37 of the tray table 39 . 45 and a blower 46 are arranged (see FIG. 6). Here, FIG. 6 is a diagram showing a dryer of a dry food manufacturing facility used in the method for manufacturing dry food according to the first embodiment of the present invention.

The drying chamber 44 is opened by opening a drying chamber door (not shown) of trays 39 (two units) in which trays 37 of frozen and thawed individual serving units of noodles 9 (frozen and thawed noodles) are stored. The noodles 9 of individual serving units are dried in the drying chamber 44 at a predetermined temperature for a predetermined time. Specifically, dry air is sent from the dryer 45 along the ceiling of the drying chamber 44, and after the dry air is sent along the ceiling between the ceiling and the partition plate 48, it is sent along the walls. sent to the bottom. Then, the dry air sent to the lower part is sucked into the blower 46 from the upper part and sent to the lower part of the tray table 39 from the lower side surface of the blower 46 . The dry air sent to the lower part of the tray table 39 is sent from the lower part to the upper part of the trays 37 stacked and stored on the tray table 39, thereby drying the noodles 9 in individual serving units. In this way, by supplying dry air for a predetermined time in the drying chamber 44, the individual serving units of the noodles 9 placed on the tray 37 of the tray table 39 can be dried. Then, dry air is sent in the drying chamber 44 for a predetermined time, and after the individual serving units of the noodles 9 placed on the tray 37 of the tray table 39 are dried, the dry air from the dryer 45 is stopped, Two tray stands 39 containing trays 37 of dried individual serving units of noodles 9 are taken out from the drying chamber 44, and the individual serving units of noodles 9 arranged on the trays 37 are packed one by one. Here, the set temperature of the dry air blown from the dryer 45 and the set time for which the dry air is blown can be set by a setting device (not shown). , and the temperature in the drying chamber 44 is detected by a thermometer (not shown). A temperature signal in the drying chamber 44 detected by a thermometer (not shown) is sent to a control device (not shown), and the temperature in the drying chamber 44 is set by the control signal of the control device (not shown). temperature is controlled. In the present embodiment, the set temperature can be set by a setting device (not shown), but the setting device is not limited to this. In this way, by enabling the set humidity to be set, low-humidity dry air can be sent into the drying chamber 44, and the drying can be performed quickly.

Next, a method for producing dried food according to the first embodiment of the present invention will be described with reference to FIG. FIG. 7 is a flow chart of the dry food manufacturing method according to the first embodiment of the present invention. Here, in this embodiment, as described above, instant boiled noodles that can be loosened in hot water and eaten will be described as the dry food. In this embodiment, as described above, a method for producing instant boiled noodles will be described, but the method is not limited to instant boiled noodles, and udon and soba noodles may be used. If it is, it can also be used for other dry food manufacturing methods.

First, in S1, a hot water immersion step is carried out. In this hot water soaking step, the noodles 9 are soaked in hot water, and the noodles 9 soaked in the hot water are boiled. Specifically, the noodles 9 are put into the first bucket 12 from the supply belt 8 of the supply conveyor 2, and the noodles 9 in the first bucket 12 are boiled in hot water of 95°C in the hot water immersion tank main body 10 for 1 minute. . When the noodles 9 in the first bucket 12 are boiled for one minute, the noodles 9 boiled in the first bucket 12 are transferred into the second bucket 13 by rotating the first bucket 12, and The noodles 9 in the second bucket 13 are boiled in hot water of 95°C in the hot water soaking tank body 10 for 1 minute. Thus, in the hot water soaking process, the noodles 9 are boiled in hot water of 95°C in the hot water soaking tank main body 10 for 2 minutes. In the present embodiment, the noodles 9 are boiled in the first bucket 12 and in the second bucket 13 for 1 minute each (2 minutes in total). The total time for the noodles 9 to be boiled in the first bucket 12 and the second The total time for boiling the noodles 9 in the bucket 13 may be 5 minutes to 6 minutes (eg, 2 minutes and 30 seconds to 3 minutes each). Further, in the present embodiment, the noodles 9 in the hot water soaking tank main body 10 are boiled in hot water of 95 degrees. You can boil it in hot water. Then, the process proceeds to S2.

A cooling step is performed in S2. In this cooling process, the noodles 9 (boiled noodles) after the hot water immersion process are cooled. Specifically, the noodles 9 are put into the first cooling bucket 20 from the second bucket 13, and the noodles 9 in the first cooling bucket 20 are cooled with cold water of 20°C in the cooling tank main body 19 for 1 minute. be. When the noodles 9 in the first cooling bucket 20 are cooled for one minute, the noodles 9 cooled in the first cooling bucket 20 are cooled in the second cooling bucket 21 by rotating the first cooling bucket 20 . , the noodles 9 in the second cooling bucket 21 are cooled with cold water of 20 degrees in the cooling tank body 19 for 1 minute, and when the noodles 9 in the second cooling bucket 21 are cooled for 1 minute, By rotating the second cooling bucket 21 , the noodles 9 cooled in the second cooling bucket 21 are transferred into the third cooling bucket 22 , and the noodles 9 in the third cooling bucket 22 are cooled to the cooling tank main body 19 . Cooled with cold water at 20 degrees inside for 1 minute. Thus, in the cooling process, the noodles 9 are cooled with cold water of 20°C in the cooling tank main body 19 for 3 minutes. In this embodiment, the noodles 9 are cooled in the first cooling bucket 20, the second cooling bucket 21, and the third cooling bucket 22 for 1 minute each (total 3 minutes). The total time for cooling the noodles 9 in the first cooling bucket 20, the second cooling bucket 21, and the third cooling bucket 22 may be 2 to 3 minutes (eg, 40 seconds to 1 minute each), and When the noodles 9 are udon noodles, etc., the total time for the noodles 9 to be cooled in the first cooling bucket 20, the second cooling bucket 21 and the third cooling bucket 22 is 5 to 6 minutes (for example, 1 minute 40 minutes each). seconds to 2 minutes). Further, in the present embodiment, the noodles 9 in the cooling tank main body 19 are cooled with cold water of 20 degrees, but the cooling is not limited to this, and may be cooled with cold water of about 18 degrees to about 20 degrees. . Then, the process proceeds to S3.

In S3, a ball removing process is carried out (see FIG. 8). In this ball removing process, the noodles 9 (cooled noodles) after the cooling process described above are divided into individual serving units (one serving (one serving)). The ball removing process will be described with reference to FIG. 8 . Here, FIG. 8 is a subroutine flow chart of the tamatori process of the method for producing dried food according to the first embodiment of the present invention.

At S31, a weighing step is performed. In this weighing step, the noodles 9 (cooled noodles) divided into individual serving units (one serving (one serving)) are weighed. Specifically, the individual-meal unit noodles 9 (cooled individual-meal unit noodles) discharged from the lower part of the individual-meal unit noodle sorting machine 34 are weighed by a weighing meter (not shown), and weighed by the weighing meter (not shown). A weight signal of the noodles 9 made into individual serving units is transmitted to a control device (not shown). Then, the process proceeds to S32.

In S32, a noodle weight determination step is performed. In this noodle weight determination step, it is determined whether or not the individual serving unit noodles 9 weighed in the weighing step described above weigh approximately 55 g (individual serving unit noodle weight). In the present embodiment, it is determined whether the weight of the noodles 9 of the individual serving unit is approximately 55 g. can be A control device (not shown) determines whether the noodles 9 in individual serving units weigh approximately 55 g based on the weight signal of the noodles 9 in individual serving units sent to the control device (not shown). be done. Then, when it is determined "YES" in S32, the process proceeds to S33, and when it is determined "NO", the process proceeds to S34.

In S33, an individual serving unit noodle serving step is carried out. In this individual serving unit noodle arranging process, the individual serving unit noodles 9, which have been determined to weigh approximately 55 g (within a predetermined range) by the above-described noodle weight determination process, are placed in the individual unit noodle storage case above the elevating conveyor 29. 35 conveys the noodles to the unit-meal unit noodle serving machine 30 and puts them on a tray 37 from the unit-meal unit noodle serving nozzle 36 at the bottom of the unit-meal unit noodle serving machine 30 . The tray 37 is formed with 25 individual-meal-unit noodle storage cells partitioned into a grid pattern of 5 lengthwise and width-wise, and individual-meal-unit noodles 9 are placed on each of the individual-meal-unit noodle storage cells. The trays 37 on which the individual serving units of noodles 9 are placed are stacked and stored on a tray table 39 (see FIGS. 5 and 6).

In S34, a noodle return process is carried out. In this noodle return process, the individual serving unit noodles 9 determined not to weigh approximately 55 g (within a predetermined range) in the above-described noodle weight determination process are returned to the ball removing process. That is, the noodles 9 are returned to the throwing chute 33 of the ball removing machine 5, and the ball removing process is performed again. In the present embodiment, the weighing process, the noodle weight determination process, the individual serving unit noodle serving process, and the noodle return process are described as being performed. The individual-meal unit noodles 9 (cooled individual-meal unit noodles) discharged from the lower part of the individual-meal unit noodle sorting machine 34 are conveyed directly to the individual-meal unit noodle serving machine 30 by the individual unit noodle storage case 35 above the ascending and descending conveyor 29. Alternatively, the individual-meal-unit noodle serving nozzle 36 at the bottom of the individual-meal-unit noodle serving machine 30 may be served on a tray 37 . In addition, in the present embodiment, the "weighing process and noodle weight determination process" were performed before storing in the individual unit noodle storage case 35 above the elevator conveyor 29. This may be carried out for the individual serving unit noodles 9 (cooled individual serving unit noodles) delivered from the individual serving unit noodle serving nozzle 36 at the bottom of the noodle serving machine 30 .

In this way, since the noodles 9 are divided into individual serving units, the subsequent freezing and thawing process and the drying process can be performed with the individual serving units of the noodles 9, and the individual serving units of the noodles can be inspected and managed. In addition, the individual serving unit noodles 9 determined to have a weight of approximately 55 g (within a predetermined range) are placed on a tray 37 and sent to the freezing and thawing step, and weighed approximately 55 g (within a predetermined range). Since the individual serving unit noodles 9 determined not to have weight are returned to the ball removing process, the individual serving unit noodles 9 can be made uniform in weight. Then, the process proceeds to S4.

In S4, a freeze/thaw step is performed. In this freezing and thawing step, the noodles 9 after the cooling step (cooled individual serving unit noodles) are frozen and thawed multiple times under a controlled environment of temperature and time. Specifically, the individual-meal-unit noodles 9 that have been served in the above-described individual-meal-unit noodle serving process are frozen and thawed a plurality of times. In the freeze-thaw process, the tray table 39 containing the trays 37 of the noodles 9 of individual serving units is placed in the freeze-thaw chamber 40, and the steps are performed in the order of the primary freeze-thaw process, the secondary freeze-thaw process, and the tertiary freeze-thaw process. is carried out.

In the primary freezing and thawing step, the noodles 9 are frozen at a temperature of −21° C. for 6 hours and then thawed for 4 hours. Specifically, cold air of −21° C. is sent from the refrigerator 41 at the top of the freeze-thaw chamber 40, and the cold air sent along the ceiling is sucked into the blower 42 from above through the ceiling and walls, The air is sent to the bottom of the tray base 39 from the lower side of the blower 42 . The cold air sent to the lower part of the tray base 39 is sent from the lower part to the upper part of the trays 37 stacked and stored on the tray base 39, thereby freezing the individual serving unit noodles. Further, after freezing for 6 hours, delivery of cold air of −21° C. from the refrigerator 41 is stopped, and the noodles 9 are thawed for 4 hours. In this embodiment, the noodles 9 are frozen at a temperature of -21°C for 6 hours. It may be frozen. Further, in the present embodiment, the noodles 9 are thawed for 4 hours, but the invention is not limited to this, and the noodles 9 may be thawed for approximately 4 to 5 hours. Then, it proceeds to the secondary freezing and thawing step.

In the secondary freezing and thawing step, the noodles 9 are frozen at a temperature of -21°C for 5 hours and then thawed for 3 hours. Here, since the freezing and thawing method is the same as the primary freezing and thawing step, the explanation is omitted. In the present embodiment, the noodles 9 were frozen at a temperature of -21°C for 5 hours, but this is not restrictive, and the noodles 9 are frozen at a temperature of approximately -16°C to approximately -26°C for a predetermined time shorter than the primary freezing and thawing step. (for example, about 5 hours to about 6 hours). Further, in the present embodiment, the noodles 9 are thawed for 3 hours, but this is not limiting, and the noodles 9 are thawed for a predetermined time (for example, approximately 3 hours to approximately 4 hours) shorter than the primary freezing and thawing step. good too. Then, it proceeds to the tertiary freezing and thawing step.

In the tertiary freezing and thawing step, the noodles 9 are frozen at a temperature of -21°C for 4 hours and then thawed for 2 hours. Here, since the freeze-thaw method is the same as the primary freeze-thaw process and the secondary freeze-thaw process, the explanation is omitted. In this embodiment, the noodles 9 are frozen at a temperature of −21° C. for 4 hours. It may be frozen for a predetermined time (for example, approximately 4 hours to approximately 5 hours). Further, in the present embodiment, the noodles 9 are thawed for 2 hours, but this is not limiting, and the noodles 9 may be thawed for a predetermined time shorter than the secondary freezing and thawing step (for example, about 2 hours to about 3 hours). may Further, in the present embodiment, it has been described that the steps of freezing the noodles 9, thawing, and freezing are repeated multiple times, but the present invention is not limited to this. A process other than thawing may be performed between freezing and freezing, or a process other than thawing may be performed between thawing and thawing, such as other process→freezing→other process→thawing.

In this way, even if it takes about 6 hours to cool the noodles 9 in the first primary freezing and thawing process, the noodles 9 are frozen and thawed in the primary freezing and thawing process in the secondary freezing and thawing process, and the inside becomes Since it is easy to freeze, it can be frozen in a shorter time than the primary freezing and thawing process, and in the tertiary freezing and thawing process, the noodles 9 are frozen and thawed in the primary freezing and thawing process and the secondary freezing and thawing process, making the inside more easily frozen. Because of this, it can be frozen in a shorter time than the secondary freezing and thawing process. As a result, the freezing time in the secondary freezing-thawing process can be made shorter than the freezing time in the primary freezing-thawing process, and the freezing time in the tertiary freezing-thawing process can be made shorter than the freezing time in the secondary freezing-thawing process. . Further, even if it takes about 4 hours to thaw the frozen noodles 9 in the first primary freezing and thawing process, the noodles 9 are frozen and thawed in the primary freezing and thawing process in the secondary freezing and thawing process, and the insides are destroyed. Since it is easily thawed, it can be thawed in a shorter time than the primary freeze-thaw process, and in the tertiary freeze-thaw process, the noodles 9 are frozen and thawed in the primary freeze-thaw process and the secondary freeze-thaw process, and the inside is further thawed. Since it is easy to freeze, it can be thawed in a shorter time than the secondary freezing and thawing process. As a result, the thawing time in the secondary freezing and thawing process can be made shorter than the thawing time in the primary freezing and thawing process, and the thawing time in the tertiary freezing and thawing process can be made shorter than the thawing time in the secondary freezing and thawing process. Therefore, the production time of instant boiled noodles can be shortened. Then, the process proceeds to S5.

At S5, a drying step is performed. In this drying process, the individual serving unit noodles 9 (freeze-thawed noodles) that have been freeze-dried in the freeze-thaw process described above are dried. In the drying process, two tray stands 39 containing trays 37 of noodles 9 of individual serving units are moved from the freeze-thaw chamber 40 into the drying chamber 44 to carry out the drying step.

In the drying step, the noodles 9 are dried with dry air at a temperature of approximately 35°C for 15 hours. Specifically, dry air of approximately 35 degrees is sent from the dryer 45 along the ceiling of the drying chamber 44, and the dry air is sent from between the ceiling and the partition plate 48 to the blower 46 from above through the wall. The air is sucked in and sent to the bottom of the tray base 39 from the lower side surface of the blower 46 . The dry air sent to the lower part of the tray table 39 is sent from the lower part to the upper part of the trays 37 stacked and stored on the tray table 39, so that the noodles 9 in individual serving units can be dried. . In the present embodiment, the noodles 9 are dried with dry air at approximately 35°C, but the invention is not limited to this, and the noodles 9 may be dried with dry air at a temperature of 10°C to 40°C. Further, in the present embodiment, the noodles 9 are dried with dry air for 15 hours, but the invention is not limited to this, and the noodles 9 may be dried with dry air for about 12 hours to about 15 hours. Then, the process proceeds to S6.

At S6, a packaging process is performed. In this packaging process, trays 39 (two units) containing trays 37 of individual serving units of noodles 9 (dried noodles) dried in the drying process are taken out from the drying chamber 44, and the individual trays 37 are loaded. Noodles 9 serving as a serving unit are packaged one by one. In this packaging step, the individual noodles 9 are wrapped in a transparent bag.

As described above, according to the method for producing instant boiled noodles (dried food) in the present embodiment, freezing and thawing are performed multiple times in the freezing and thawing process. The entire surface of the noodle 9 is covered with water, and the entire surface of the noodle 9 is covered with a film of ice by freezing the noodle 9 covered with the water. As a result, the instant boiled noodles as a whole can be produced with a uniform hardness. In addition, since freezing and thawing are performed a plurality of times in the freezing and thawing process, the moisture permeates into the inside of the noodles 9 as a whole, making it possible to produce instant boiled noodles that are swollen, plump, elastic, and have a good texture. .

(Second embodiment)
Next, the dry food manufacturing equipment used in the method for manufacturing dry food according to the second embodiment of the present invention will be described with reference to the drawings. Here, FIG. 9 is a diagram showing dry food manufacturing equipment used in the method for manufacturing dry food according to the second embodiment of the present invention, and FIG. 10 is a flow chart of the method for manufacturing the same dry food.

The difference between the second embodiment and the first embodiment of the present invention is that in the first embodiment, the "method for producing instant boiled noodles" was explained as the "method for producing dried food", but in the second embodiment, "the method for producing instant boiled noodles" was explained. A method for producing dried persimmons” will be explained. In this ``method for producing dried persimmons'', a ``tray placing step'' is performed instead of the ``ball removing step'' of the first embodiment, and the order of the ``hot water immersion step'' and the ``cooling step'' is reversed. It has become. That is, the "method for producing dried persimmons" is carried out in the order of cooling process→hot water soaking process→tray placement process→freezing/thawing process→drying process. In addition, in the second embodiment, the description will focus on the differences from the first embodiment, and the same reference numerals will be used for the same configurations (including approximate configurations) as in the first embodiment, and the same effects will be obtained. Description is omitted. In this embodiment, a method for producing dried persimmons that produces dried persimmons will be described, but this method is not limited to dried persimmons, and can also be applied to methods for producing other dried fruits such as dried apples and dried strawberries. can be applied.

First, in S11, a cooling step is performed. In this cooling step, the sliced persimmon 69 is cooled. Specifically, the sliced persimmons 69 are put into the first cooling bucket 50 from the supply belt 8 of the supply conveyor 2, and the sliced persimmons 69 in the first cooling bucket 50 are cooled with cold water of 5 degrees in the cooling tank main body 59. Cooled for minutes. When the sliced persimmons 69 in the first cooling bucket 50 are cooled for 3 minutes, the first cooling bucket 50 rotates so that the sliced persimmons 69 cooled in the first cooling bucket 50 are cooled in the second cooling bucket. 51, and when the sliced persimmons 69 in the second cooling bucket 51 are cooled by cold water of 5°C in the cooling tank main body 59 for 3 minutes, the second cooling bucket 51 rotates to cool the second cooling bucket 51. The sliced persimmons 69 cooled in the cooling bucket 51 are transferred to the third cooling bucket 52, and the sliced persimmons 69 in the third cooling bucket 52 are cooled with cold water of 5°C in the cooling tank main body 59 for 3 minutes. . Thus, in the cooling process, the sliced persimmons 69 are cooled with cold water of 5°C in the cooling tank main body 59 for a total of 9 minutes. In the present embodiment, the sliced persimmon 69 is cooled in the first cooling bucket 50, the second cooling bucket 51, and the third cooling bucket 52 for 3 minutes each (total 9 minutes), but the present invention is not limited to this. Even if the sliced persimmon 69 is cooled in the first cooling bucket 50, the second cooling bucket 51, and the third cooling bucket 52 for 1 minute and 30 seconds to 3 minutes (a total of 4 minutes and 30 seconds to 9 minutes). good. Further, in the present embodiment, the sliced persimmons 69 in the cooling tank body 19 are cooled with cold water of 5°C. good. Here, in the present embodiment, sliced persimmons are used to produce dried persimmons, but not limited to this, dried persimmons may be produced using unsliced persimmons (other fruits may also be used). as well). Then, the process proceeds to S12.

At S12, a hot water immersion step is performed. In this hot water immersion process, the sliced persimmon 69 (cooled persimmon) after the cooling process is immersed in hot water. Specifically, the sliced persimmons 69 are put into the first bucket 61 from the second cooling bucket 51, and the sliced persimmons 69 in the first bucket 61 are soaked in 95°C hot water in the hot water soaking tank main body 55 for 5 seconds. be immersed. When the sliced persimmons 69 in the first bucket 61 are soaked for 5 seconds, the first bucket 61 rotates, and the sliced persimmons 69 soaked in the hot water in the first bucket 61 move into the second bucket 62. The sliced persimmons 69 in the second bucket 62 are dipped in hot water of 95°C in the hot water dipping tank main body 55 for 5 seconds. In this way, in the hot water soaking step, the sliced persimmon 69 is soaked in hot water of 95° C. in the hot water soaking tank body 55 for 10 seconds, so that bacteria adhering to the persimmon 9 can be sterilized. In the present embodiment, the sliced persimmons 69 are soaked in hot water for 5 seconds each in the first bucket 61 and in the second bucket 62 (10 seconds in total), but the invention is not limited to this. The sliced persimmons 69 may be soaked in hot water in the second bucket 62 for 5 to 30 seconds (10 to 60 seconds in total). Further, in the present embodiment, the sliced persimmons 69 in the hot water soaking tank 19 are soaked in hot water of 95°C, but the present invention is not limited to this. . Then, the process proceeds to S13.

At S13, a tray placement step is performed. In this tray process, the sliced persimmons 69 after the hot water soaking process (hot water soaked persimmons) are placed on a tray, and the tray 37 on which the sliced persimmons 69 are placed is stored in the tray base 39 . Then, the process proceeds to S14.

In S14, a freezing/thawing step is performed. In this freezing and thawing process, the sliced persimmons 69 (hot water soaked persimmons) after the hot water soaking process are frozen and thawed multiple times under temperature and time control environment. Specifically, the sliced persimmons 69 arranged in the above-described tray placement process are frozen and thawed a plurality of times. In the freezing and thawing process, the tray table 39 containing the tray 37 of the sliced persimmons 69 is put into the freezing and thawing chamber 40, and each process is carried out in the order of primary freezing and thawing process, secondary freezing and thawing process, and tertiary freezing and thawing process. be.

In the primary freezing and thawing process, the sliced persimmon 69 is frozen at a temperature of −21° C. for 6 hours, and then the sliced persimmon 69 is thawed for 4 hours. Specifically, cold air of −21° C. is sent from the refrigerator 41 at the top of the freezing and thawing chamber 40, and the cold air sent along the ceiling is sucked into the blower 42 from above through the ceiling and walls, The air is sent to the bottom of the tray base 39 from the lower side of the blower 42 . The cold air sent to the lower part of the tray base 39 is sent from the lower part to the upper part of the trays 37 stacked and stored on the tray base 39, thereby freezing the sliced persimmons 69. - 特許庁Further, after freezing for 6 hours, delivery of cold air of −21° C. from refrigerator 41 is stopped, and sliced persimmon 69 is thawed for 4 hours. In this embodiment, the sliced persimmon 69 is frozen at a temperature of -21°C for 6 hours. It may be frozen for 7 hours. Further, in the present embodiment, the sliced persimmon 69 is thawed for 4 hours, but the present invention is not limited to this, and the sliced persimmon 69 may be thawed for approximately 4 to approximately 5 hours. Then, it proceeds to the secondary freezing and thawing step.

In the secondary freezing and thawing process, the sliced persimmon 69 is frozen at a temperature of -21 degrees for 5 hours, and then the sliced persimmon 69 is thawed for 3 hours. Here, since the freezing and thawing method is the same as the primary freezing and thawing step, the explanation is omitted. In the present embodiment, the sliced persimmon 69 is frozen at a temperature of −21° C. for 5 hours. It may be frozen for a short predetermined period of time (eg, about 5 hours to about 6 hours). Further, in the present embodiment, the sliced persimmon 69 is thawed for three hours, but this is not the only option. can be Then, it proceeds to the tertiary freezing and thawing step.

In the tertiary freezing and thawing process, the sliced persimmon 69 is frozen at a temperature of −21° C. for 4 hours, and then the sliced persimmon 69 is thawed for 2 hours. Here, since the freeze-thaw method is the same as the primary freeze-thaw process and the secondary freeze-thaw process, the explanation is omitted. In this embodiment, the sliced persimmon 69 is frozen at a temperature of −21° C. for 4 hours. It may be frozen for a shorter predetermined period of time (eg, about 4 hours to about 5 hours). Also, in the present embodiment, the sliced persimmon 69 is thawed for two hours, but this is not the only option, and the sliced persimmon 69 is thawed for a predetermined time (for example, approximately two to approximately three hours) shorter than the secondary freezing and thawing step. You may do so. Further, in the present embodiment, it has been described that the persimmon slices 69 are repeatedly frozen, thawed, and frozen a plurality of times in this order. It is sufficient if there are other processes other than thawing between freezing and thawing, such as freezing → other processes other than thawing → freezing → other processes → thawing, and other processes other than thawing between thawing and thawing. may be performed.

Thus, even if it takes about 6 hours to cool the sliced persimmon 69 in the first primary freezing and thawing process, the sliced persimmon 69 is frozen and thawed in the primary freezing and thawing process in the secondary freezing and thawing process. Since the inside is easy to freeze, it can be frozen in a shorter time than the primary freezing and thawing process. Furthermore, since it is easy to freeze, it can be frozen in a shorter time than the secondary freezing and thawing process. As a result, the freezing time in the secondary freezing-thawing process can be made shorter than the freezing time in the primary freezing-thawing process, and the freezing time in the tertiary freezing-thawing process can be made shorter than the freezing time in the secondary freezing-thawing process. . Further, even if it takes about four hours to thaw the frozen sliced persimmons 69 in the first primary freezing and thawing process, the sliced persimmons 69 are frozen and thawed in the primary freezing and thawing process in the secondary freezing and thawing process. Since the inside is easily thawed, it can be thawed in a shorter time than the primary freezing and thawing process. is more easily thawed, it can be thawed in a shorter time than the secondary freezing and thawing step. As a result, the thawing time in the secondary freezing and thawing process can be made shorter than the thawing time in the primary freezing and thawing process, and the thawing time in the tertiary freezing and thawing process can be made shorter than the thawing time in the secondary freezing and thawing process. Therefore, the production time of dried persimmons can be shortened. Then, the process proceeds to S15.

At S15, a drying step is performed. In this drying step, the sliced persimmons 69 freeze-dried (freeze-thawed persimmons) in the freeze-thaw step described above are dried. In the drying process, two trays 39 containing trays 37 of sliced persimmons 69 are moved from the freeze-thaw chamber 40 into the drying chamber 44, and the drying process is carried out.

In the drying step, the sliced persimmon 69 is dried in dry air at a temperature of 35 degrees for 10 hours. Specifically, dry air of 35 degrees is sent from the dryer 45 along the ceiling of the drying chamber 44, and the dry air is sent from between the ceiling and the partition plate 48 to the blower 46 from above through the wall. The air is sucked in and sent to the bottom of the tray base 39 from the lower side surface of the blower 46 . The air sent to the lower part of the tray base 39 is sent from the lower part to the upper part of the trays 37 stacked and stored on the tray base 39, so that the sliced persimmons 69 can be dried. In the present embodiment, the sliced persimmons 69 are dried in the air at 35°C, but the invention is not limited to this, and the sliced persimmons 69 may be dried in dry air at a temperature of approximately 35°C to approximately 37°C. . Further, in the present embodiment, the sliced persimmon 69 is dried with dry air for 10 hours, but the present invention is not limited to this, and the sliced persimmon 69 may be dried with dry air for about 5 to about 10 hours. Then, the process proceeds to S16.

At S16, a packaging process is performed. In this wrapping process, the sliced persimmon 69 is wrapped in a transparent bag. Specifically, the trays 39 (two units) containing the trays 37 of the sliced persimmons 69 dried in the drying process are removed from the drying chamber 44, and the sliced persimmons 69 placed on the trays 37 are bundled. packaged. In the present embodiment, a plurality of sliced persimmons 69 are bundled and packaged, but the present invention is not limited to this, and the sliced persimmons 69 may be packaged one by one (the same applies to other fruits).

As described above, according to the method for producing dried persimmons (dried food) in the present embodiment, freezing and thawing are performed multiple times in the freezing and thawing process. The entire surface of the sliced persimmon 69 is covered with moisture, and by freezing the sliced persimmon 69 with the moisture spread over the entire surface, the entire surface of the sliced persimmon 69 is covered with an ice film. Thereby, the whole dried persimmon can be manufactured with uniform hardness. In addition, since freezing and thawing are performed a plurality of times in the freezing and thawing process, moisture penetrates into the inside of the whole sliced persimmon 69, and the inside is swollen, plump, elastic and elastic, and a good texture can be produced. .

It should be considered that the embodiments disclosed this time are illustrative in all respects and not restrictive. The scope of the present invention is indicated by the scope of the claims rather than the above description, and is intended to include all modifications within the scope and meaning equivalent to the scope of the claims.

1 Dried Food Manufacturing Equipment 2 Supply Conveyor 3 Hot Water Immersion Tank 4 Cooling Tank 5 Throwing Machine 6 Freezing/Thawing Machine 7 Dryer 8 Supply Belt 9 Noodles 10 Hot Water Immersion Tank 11 Heated Steam Discharge Port 12 First Bucket 12a First Pivot 13 Second 2 buckets 13a second pivot 14 steam discharge pipe 16 hot water supply pipe 17 hot water discharge pipe 17a discharge cock 18 heated steam supply pipe 19 cooling tank 20 first cooling bucket 21 second cooling bucket 22 third cooling bucket 23 cold water circulation supply port 25 Water supply pipe 26 Chilled water supply machine 27 Elevator 28 Ball removing machine main body 29 Elevating conveyor 30 Noodle serving unit unit 31 Elevating bucket 32 Lifter main unit 33 Input chute 34 Noodle sorting machine 35 Individual unit noodle storage case 36 pieces Meal unit noodle serving nozzle 37 tray 39 tray base 40 freeze/thaw chamber 41 refrigerator 42 blower 44 drying chamber 45 dryer 46 blower 48 partition plate 50 first cooling bucket 51 second cooling bucket 52 third cooling bucket 55 hot water immersion tank 59 Cooling tank 61 First bucket 62 Second bucket 66 Cold water supply pipe 67 Cold water drain pipe 67a Discharge cock 69 Persimmon slice

Claims (4)

A method for producing a dried food that produces a dried food that can be loosened and eaten with boiling water,
A hot water soaking process of soaking the noodles in hot water and boiling the noodles,
A cooling step of cooling the noodles, which is performed after the completion of the hot water soaking step;
A freezing and thawing step in which the noodles after the hot water soaking step and the cooling step are frozen and thawed multiple times under a temperature and time controlled environment;
and a drying step of drying the noodles after the freezing and thawing step,
The freezing and thawing step includes
A primary freezing and thawing step of freezing the noodles at a temperature of -16 degrees to -26 degrees for 6 to 7 hours and then thawing the noodles;
After the primary freezing and thawing step is performed, the noodles are frozen at a temperature of -16 to -26 degrees for a predetermined time shorter than the primary freezing and thawing step, and then the noodles are thawed; a secondary freezing and thawing step;
a tertiary freezing and thawing step of freezing the noodles at a temperature of −16° C. to −26° C. for a predetermined time shorter than the secondary freezing and thawing step after the secondary freezing and thawing step is performed, and then thawing the noodles; ,
A method for producing a dry food having In the primary freezing and thawing step, the noodles are thawed for 4 to 5 hours,
The secondary freezing and thawing step thaws the noodles for a predetermined time shorter than the primary freezing and thawing step,
2. The method for producing dried food according to claim 1, wherein the tertiary freezing and thawing step thaws the noodles for a predetermined time shorter than the secondary freezing and thawing step. 3. The method for producing dried food according to claim 2, further comprising a step of separating the noodles after the cooling step into individual serving units before the freezing and thawing step is carried out. The ball removing process is
A weighing step of weighing the noodles divided into individual serving units;
a noodle weight determination step for determining whether the weight of the individual serving unit noodles weighed in the weighing step is within a predetermined range;
an individual serving unit noodle serving step of serving on a tray individual serving unit noodles determined to have a weight within a predetermined range by the noodle weight determining step;
a noodle return step of returning individual serving unit noodles determined by the noodle weight determination step not to have a weight within a predetermined range to the ball removing step;
4. The method for producing dried food according to claim 3, wherein said freezing and thawing step freezes and thaws the individual serving unit noodles served in said individual serving unit noodle serving step.

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