JPH01187055A - Method of coating foods and apparatus therefor - Google Patents

Abstract

PURPOSE:To coat food materials on their surfaces neither too much nor too less, by allowing the food materials to be coated to run horizontally at a specific speed, as the coating material is allowed to flow down in a thin film. CONSTITUTION:The hopper 1 is filled with the coating material (a) such as chocolate, and the material (a) is allowed to flow down through the slit 22 in a thin film. In the meantime, the food materials to be coated such as bun 8 are allowed to move horizontally by means of a plurality of rollers 6 in the arrow direction 27. At this time, the speed of the food material 8 is controller so that the amount of the coating material which is received by the food material 8 coincides with that which coat the food materials 8. Thus, the food product 9 coated almost over the whole surface is obtained. The coating material flowing down to places other than food materials 8 is stored in the tank 12 and recycled.

Description

DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to a food coating method and apparatus for applying a coating material to the surface of food, such as confectionery.

(Prior Art) Conventionally, methods for applying chocolate only to the top surface of effreres, cream puffs, pastries, etc. include manual methods, methods of attaching chocolate to a roll and transferring it to the top surface of confectionery products, or methods of applying chocolate to the top surface of confectionery products. There were methods such as dipping it in chocolate with the surface to be adhered facing downward, or spraying it with chocolate.

(Problems to be Solved by the Invention) However, in the case of the above-mentioned manual work, not only is productivity low, but there is also a risk of forcing the worker to do heavy labor, and in the case of transfer, variations in the height of the product directly affect the adherend. There was a problem that appeared as non-uniformity.

In addition, the method of supporting the confectionery with the surface to which it is adhered is facing downward and spraying chocolate from below or partially dipping it in chocolate liquid is a method of transferring the surface-adhered part from the supporting member to the next process while keeping the surface adhered part in good condition. This method was difficult and unsuitable for continuous high-efficiency mass production lines.

(Means for Solving Problem 1) However, the present invention allows the material to be coated to flow down in the form of a thin film, and when passing the food to be coated under this thin film, the passing speed of the food to be coated is regulated. This solved the problems of the conventional method. The passing speed is regulated so that enough coating material to adhere to the surface of the food to be coated is allowed to pass through while flowing down. Therefore, since no extra coating material is applied to the top surface of the food to be coated, only the top surface of the food to be coated is coated, thus solving the above-mentioned conventional problems.

That is, the present invention provides a method in which the food to be coated is moved laterally so that the coating material flows down in the form of a thin film and the food to be coated is sequentially coated with the coating material in the form of a thin film. The food coating method was constructed by regulating the speed of the food to be coated so as to match the surface of the food to be coated. Further, in a method in which the food to be coated is moved laterally so that the coating material is allowed to flow down in a thin film and the food to be coated is sequentially coated with the thin film, the food to be coated is supported by discontinuous support members, and at least the food to be coated is supported by a discontinuous support member. The member is not directly under the flow of the thin film coating material and is configured to remove the coating material deposited on the support member, and the amount of coating material that the food to be coated receives as it passes is determined by the amount by which the surface of the food to be coated is covered. The food coating method was constructed by regulating the speed of the food to be coated so as to be consistent with the following. Furthermore, movable support members for moving the food to be coated in the lateral direction are installed at predetermined intervals below the brim to allow the material to be coated to flow down in a thin film form. The moving support members have gaps facing each other, and each of the moving support members is provided with means for removing the material to be coated to constitute a food coating apparatus. Rolls are considered, and each roll is equipped with a scraper so that the coating material adhering to the surface can be immediately removed.The amount of falling coating material (the thickness of the thin film) can be controlled as appropriate by e.g. raising and lowering a shutter. configured to be adjustable.

The foods to be coated in the present invention include, for example, efreas, cream puffs, and pastries, but the same applies to other foods. Further, coating materials include chocolate, liquid sugar, cream, etc., but any material with appropriate fluidity can be used.

(Function) This invention allows the material to be coated to pass quickly at the speed at which a that can be coated on the surface of the food to be coated corresponds to the amount of flow of the coating material. Can be coated well. In addition, regardless of the size of the food, it is only necessary to regulate the moving speed of the food, which is easy to adjust.

Furthermore, according to the apparatus of the present invention, since the coating material is allowed to flow down between the supporting materials, there is no fear that the coating material will adhere to the bottom surface of the food, and the amount of the coating material that flows down onto the food is determined, so there is no need to worry about over- or under-coating. A uniform product can be produced.

(Example) Next, embodiments of the invention will be described with reference to the accompanying drawings.

In FIG. 1, the bottom wall 1a of a hopper 1 containing chocolate a is sloped gently downward to the right, and the right end of the bottom wall 1a and
An outflow slit 22 is provided between the right side wall 1b of the hopper and a shutter 5 which is movably attached to the right side wall 1b of the hopper to allow the chocolate to flow down like a thin film. The shutter 5 has a mounting piece 22 screwed into the lower end of a screw rod 4 attached to a bracket 21 fixed to the right side wall 1b. Said hopper 1
Below the rolls 6, rollers 6 for supporting and transporting the food 8 to be coded are arranged in parallel at a small interval. The roll 6 is forcedly driven. Although the discontinuous support member 23 was constituted by the parallel rolls 6.6,
The right side of the supporting member 23 faces the terminal edge of the incoming conveyor 10, and the left side of the supporting member 23 faces the starting edge of the exit conveyor 11. A hole t7 is provided below the support member 23 to receive the excess chocolate.
A tank 12 with a butt 12a is provided.
The suction cylinder 13a of the pump 13 is connected to the bottom of the pump 13, one end of the chocolate transfer vibe 19 is connected to the discharge port of the pump 12, and the other end of the transfer vibe 19 is connected to the mesh basket 2 provided on the hopper 1. It is opened. In FIG. 1, 3 is a knob for a screw rod 4 for raising and lowering the shutter 5, and 20 is a geared motor for driving the pump.

In Fig. 2, the O-ru 6 installed on the side wall of the tank 12
An intermediate shaft 25 is fixed to the construction plate 24, and a gear 26 is rotatably installed on the intermediate shaft 25, and a sprocket 17 fixed to the same boss as the gear 26 is attached to the shaft of the motor 14 for driving the oil. A chain 16 is attached to a fixed sprocket 15. The gear 26 meshes with the gear 18 of the O-le shaft.

In the above embodiment, for example, the sweet bread (359) manufactured under normal conditions was moved 0.5 m/in the direction of arrow 27 in FIG.
When the chocolate was moved at a speed of 380 g per second, it was possible to coat almost the entire surface as shown in the figure. In the above, the speed of the sweet bread was set to 0.3 m.
/sec, there was too much chocolate and the sides of the sweet bread were coated, and when it was 0.6 m/sec, there was too little chocolate and the surface of the sweet bread could not be sufficiently coated. It should be noted that there is a relationship between the amount of chocolate flowing down and the speed of the confectionery, in that the amount is sufficient to coat the surface of the confectionery.

Therefore, although it varies, in practice, the flow rate is 35% per second.
When 09~400g, the speed is 0.48m/5eC-0
, 53TrL/SeC'tfi is suitable.

In the device, when the chocolate flows down in the form of an a film as shown by the arrow 28, the surface of the sweet bread is coated as shown at 8a in FIG. The chocolate that has flown out of the sweet bread is collected in a tank 12, heated by a jacket and kept at a temperature suitable for coating, and transported to the required suspension by a pump 13 via a transfer pipe 19 as shown by an arrow 29, and then transferred to a net basket 2. is filtered and enters hopper 1.

(Effects of the Invention) That is, according to the present invention, the coating material is transferred at an appropriate speed to coat only the surface of the food to be coated in accordance with the amount of flowing down, so the surface of the food can be coated without excess or deficiency. There is. Further, according to the device of the Kome invention, the food is supported and transferred by discontinuous support members, and the coating material is dropped in a thin film between the support members, and the support members are provided with means for removing the coating material. This has the effect of continuously and efficiently coating only the surface of the food.

[Brief explanation of the drawing]

FIG. 1 is a partially cutaway front view of an implementation device of the present invention;
FIG. 2 is a partially cut away side view.

Claims (1)

[Scope of Claims] 1. A method in which a coating material is caused to flow down in a thin film and a food to be coated is moved laterally so that the thin film of the coating material is sequentially applied, wherein the food to be coated is affected by the amount of coating material that the food to be coated receives as it passes through. Food coating method 2, characterized in that the speed of the food to be coated is regulated so that the amount matches the amount that the surface of the food to be coated is coated. In this method, the food to be coated is supported by a discontinuous support member, and at least the support member is not directly under the flow of the thin film coating material, and the food to be coated is supported by a discontinuous support member, and the support member and regulating the speed of the coated food product so that the amount of coating material that the coated food product receives in transit corresponds to the amount that the surface of the coated food product is covered. Featured Food Coating Method 3: Below a hopper for allowing the material to be coated to flow down in a thin film, movable support members for moving the food to be coated in the lateral direction are installed at predetermined intervals, and the material to be coated is allowed to flow down. A food coating apparatus characterized in that a gap between the movable support members is opposite to each other directly below the movable support members, and each of the movable support members is provided with means for removing the material to be coated.