JPH0232076Y2 - - Google Patents

Description

[Detailed Description of the Invention] (Industrial Application Field) The present invention relates to an apparatus for continuous production of bound and shredded dough products such as crab leg stick-shaped dough products and scallop-shaped dough products.

(Prior Art) As a conventional continuous manufacturing apparatus for a bundled, shredded and dough product, the one described in Japanese Patent Publication No. 59-30070 is known.

This apparatus for producing a solidified product in the form of a belt is configured to heat only the upper surface side of the heat-resistant transfer belt, so there is a problem in that the apparatus becomes long.

To solve this problem, there is a device for continuously heating a strip-shaped dough product described in Japanese Utility Model Publication No. 59-30700.

This device is equipped with a molding port that applies the raw material for the pastry product in a band shape at one end of the endless transfer belt, so that the belt-shaped raw material for the paste product is transferred from the back of the belt to the upper surface of the belt by applying the raw material through the same molding port. The material heating structure (for high-temperature sitting and denaturation) is arranged on the back side of the belt and on the top side of the belt. By using both the top and back sides of the endless transfer belt for the heating process, the device can be made smaller. This is what made it possible.

In an embodiment of a device for producing a bundled fibrous dough product using this device, a molding port for supplying the raw material is provided on the exit side of the production line in the endless transfer belt, but this is used in the subsequent convergence device. This is determined in relation to the focusing direction.

That is, in the convergence device, the strip-shaped dough is rolled up and converged into a rod shape by the width-shifting action of the rollers whose width gradually becomes narrower, with the upper surface side facing inward.
At this time, it is better to roll the strip-shaped dough product so that the fine cross-section side faces outward to make it more densely focused, and in the subsequent surface coloring process, more of the coloring agent will penetrate into the incisions, resulting in a sharp finish. This is because a certain linear pattern is formed and the product value increases.

Then, the thin section is formed on the opposite surface while leaving a skin portion having tear strength formed on the heating side surface.

(Problem to be solved by the invention) However, since the fish meat and other surimi raw materials supplied to the molding port are processed biologically, they are processed in a processing chamber formed through a partition wall on the entrance side of the production line. In many cases, this is supplied under pressure to the molding port using a transfer pump via a transfer pipe, so by providing the molding port on the exit side of the production line in the endless transfer belt as described above, the transfer pipe becomes longer, which causes problems as described below.

That is, the transfer pipe is made of stainless steel material, which is expensive in terms of food hygiene, and therefore, there is a problem in that increasing the length of the transfer pipe increases the initial cost.

In addition, since the material to be transferred is a highly viscous surimi raw material, increasing the length of the transfer pipe causes a significant increase in transfer resistance, which necessitates an increase in the capacity of the pressure pump, which reduces the initial cost. There is a problem in that not only the power consumption increases, but also the running cost increases due to the increase in power consumption.

In addition, each time the production line is stopped, the surimi raw material remaining in the transfer pipe is discarded, but since the transfer pipe is of a large diameter to reduce the transfer resistance, the length of the transfer pipe is long. There is a problem in that this method leads to a significant increase in the amount of surimi raw materials that are discarded.

(Means for solving the problems) The present invention has been made to solve the above problems, and its purpose is to:
The purpose of this invention is to provide a continuous production device for bundled, shredded and dough products that can be miniaturized without increasing the length of the transfer pipe. The surimi raw material supplied onto the endless transfer belt is heated and solidified while being transferred on the endless transfer belt, and a skin is formed on the surface.
and a continuous strip-shaped dough manufacturing device that produces a continuous strip-shaped dough product using a cooling transfer belt, and a shredding device that cuts the continuous strip-shaped dough product along its longitudinal direction by using a pair of shredding rollers facing each other to leave the skin on the continuous strip-shaped dough product. and a convergence device that converges the shredded continuous strip-shaped dough product by width shifting to form a bundled rod-shaped dough product;
A continuous manufacturing device for a bundled and shredded pastry product, comprising a packaging device for wrapping the bundled stick-like pastry product into a packaged stick-like pastry product, and a sizing cutting device for cutting the wrapped stick-like pastry product into predetermined dimensions. A molding port in the continuous belt-shaped dough manufacturing device is provided on the entrance side of the production line, and the surimi raw material supplied from the molding port is reversely transferred from the back side to the top side of the endless transfer belt. The convergence device is configured to be peeled off with a scraper after being peeled off, and configured to reversely transfer the peeled continuous strip-shaped dough product toward the exit side of the production line using the cooling transfer belt, and the converging device: The strip-shaped dough product shredded by the shredding roller is arranged so that the fine cross-section side thereof is the lower surface side, and the dough product is reversely transferred toward the entrance side of the production line, and the bundled rod-shaped dough product is The structure is equipped with a grooved roller that reverses the process and transfers it again to the exit side of the production line.

(Function) In the device for continuous production of bundled and shredded dough products of this invention, the molding port is provided on the inlet side of the production line, which greatly shortens the transfer pipe from the raw material pressure pump to the molding port. It becomes possible.

In addition, the surimi raw material supplied from the molding port is reversely transferred from the back side to the top side of the endless transfer belt and then peeled off with a scraper, and both the top and back sides of the endless transfer belt are heated during the heating process. By using this, it becomes possible to downsize the device.

In addition, by arranging the convergence device so that the strip-shaped dough product shredded by the shredding roll is reversely transferred toward the entrance side of the production line, the strip-shaped dough product can be reversed so that its fine cross-section side is on the bottom side. Therefore, by winding the colorant so that the narrow cross-section side is on the outside, it becomes possible to focus it more precisely, and more of the coloring material enters into the notch, preventing it from becoming sharp. A linear pattern is formed,
Product value can be increased.

(Example) Hereinafter, an example of the present invention will be described in detail with reference to the drawings.
In describing this example, a case will be taken as an example in which a crab leg stick-shaped dough product (bound and shredded dough product) f is manufactured using fish meat surimi raw material a.

Further, in explaining the apparatus of the embodiment, the process will be divided into a continuous strip-shaped dough manufacturing process, a shredding process, a bundling/binding process, a packaging process, and a sizing cutting process.

(b) Continuous strip-shaped paste product manufacturing process This process is a process for producing a thin-walled strip-shaped paste product with a skin having tear strength on one side from the fish meat surimi raw material. A continuous strip-shaped dough manufacturing apparatus A as shown in FIG. 2 is used.

This continuous belt-shaped dough manufacturing device A has a heat-resistant endless transfer belt 3 made of stainless steel stretched between rolls 2, which are pivotally supported on a pedestal 1, and one end of the belt 3 is connected to the entrance side of the production line. A mold forming port 4 for applying the fish meat surimi raw material a in a strip shape and a scraper 5 for peeling off the solidified strip-shaped dough product are provided.
The raw material a coated by the endless transfer belt 3
The transfer belt 3 is formed so as to be peeled off by a scraper 5 after being transferred from the back side 3a to the top side 3b, and on the back side 3a of the transfer belt 3, there is a high-temperature sitting wet heating machine that constitutes a heating device for coagulating the raw material. 6, and a denaturing dry heating machine 7 on the top side.
It is equipped with

This high-temperature sitting wet heating device 6 has a rear side 3a.
The wet heating machine 6 is composed of a tunnel-shaped heating chamber 6a formed to surround the transfer belt 3, and a steam discharge pipe 6b disposed on the lower surface side of the heating chamber 6a. By passing through the inside, the fish meat surimi raw material a is heated to 40° by steam.
When heated to 50 degrees, it will sit at a high temperature.

The denaturing dry heating machine 7 is composed of an infrared gas combustor 7a disposed above the transfer belt 3 on the upper surface side 3b.
The fish meat surimi raw material (a), which has sat at a high temperature by passing under
will be manufactured.

In addition, the strip-shaped dough product b produced as described above
A skin s having tear strength is formed on the upper surface side by dry heating using an infrared gas combustor 7a.

Further, the strip-shaped dough product b peeled off from the transfer belt 3 by the scraper 5 is transferred with its front and back sides reversed to the exit side of the production line, which is the next process, by the cooling transfer belt 8, and in the transfer process, It will be cooled down.

(b) Shredding process This process is a process of forming a block-shaped fine cross-section on the continuous strip-shaped dough product b, and includes a first shredding device B and a second shredding device as shown in FIGS. 3 to 9. Apparatus C is used.

This first shredding device B includes the continuous strip-shaped dough product b.
This is an apparatus for carrying out a first shredding process in which a large number of cuts are made along the longitudinal direction by passing the
A pair of shredding rollers 10 facing each other as shown in the figure,
10, a base 11, and an interval adjustment mechanism 12 as main components.

The shredding rollers 10, 10 have an annular protrusion 10a and an annular protrusion 1 constituting a cutting edge K-1 on their outer peripheral surfaces.
0b are formed alternately, and both shredding rollers 10, 1
0, one annular convex portion 10a and the other annular concave portion 10
b are provided facing each other so as to be loosely fitted into the inside.

Further, the base 11 is connected to both the shredding rollers 10, 10.
It is provided with a bearing block 11b that pivotally supports the pivot shaft 10c of each shredding roller 10, 10 via a bush 11a.

In addition, the interval adjustment mechanism 12 includes both shredding rollers 1
By adjusting the interval between 0 and 10, the shredding depth of the strip-shaped dough product b is adjusted. is slidably provided on the base 11, and both bearing blocks 11b are provided.
The stopper bolt 12a is equipped with a lock nut 1.
2b.

In the figure, 13 and 13 are both shredding rollers 1.
0 and 10 are interlocking gears, and 14 is a sprocket.

Therefore, both the stopper bolts 12a are adjusted so that a small distance t-1 is formed between the corner portions of both side edges of the annular convex portions 10a facing each other in both the shredding rollers 10, 10, and the rotating By inserting the strip-shaped dough product b between the shredding rollers 10, 10, the strip-shaped dough product b is continuously sheared leaving the skin portion s as shown in FIG. As shown in C, a strip-shaped dough product b is formed with a large number of cuts m-1 along its longitudinal direction.
is obtained.

Next, the second shredding device C is the first shredding device B.
This is an apparatus for carrying out a second shredding process in which a large number of cuts are made along the width direction of the strip-shaped dough product b obtained by passing through it. As shown in FIG. 7, a pair of shredding rollers 20, 20 facing each other, a base 21,
This device is almost the same as the first shredding device B in that it mainly includes an interval adjustment mechanism 22, but is different in that both shredding rollers 20, 20 are formed in the shape of gears. be.

That is, on the outer peripheral surfaces of both shredding rollers 20, 20,
Convex strip 2 forming the cutting edge k-2 along the axial direction
0a and concave grooves 20b are formed alternately, and both shredding rollers 20, 20
0a and the convex strip 20a of the other shredding roller 20 are provided oppositely so that their phases are shifted and a small interval t-2 is formed between them.

In the figure, 20c is a pivot, 21a is a bush, 21b is a bearing block, 22a is a stopper bolt, 22b is a lock nut, 23 is an interlocking gear, and 24 is a sprocket. Since it is the same as B, its explanation will be omitted.

Therefore, as shown in FIG. is sheared leaving the skin part s, to obtain a strip-shaped dough product c in which a large number of cuts m-2 are formed along the width direction.

Therefore, on the surface of the strip-shaped dough c that has passed through the first shredding device B and the second shredding device C, a block-like thin cross section connected by the skin s is formed as shown in FIG. become.

(c) Bundling/binding process This process is a process of gathering and binding the band-shaped dough c obtained in the incision process into a rod shape,
In this embodiment, a focusing device D as shown in FIGS. 2 and 10 is used.

This focusing device D has a plurality of roller shafts 31 arranged in a row on an arm 30 formed to be able to adjust its inclination angle, and a roller 32 is rotatably mounted on each roller shaft 31. Cone 3
3, 33 are provided so that their conical surfaces 33a, 33a are opposite, and both conical surfaces 33a, 33a are provided.
A convergence device D-1 of a so-called free roller structure, in which the facing width of the convergence device D-1 is formed so as to gradually narrow toward the exit side, and a simple bundling device D-2 constituted by grooved rollers 40 and 41. and a transport conveyor D-3.

Note that the focusing device D-1 is arranged so that its exit side faces the entrance side of the production line, and
The conveyor D-3 is arranged so that its conveying direction side faces the exit side of the production line.

Therefore, the strip-shaped dough c that has passed through the first shredding device B and the second shredding device C is first passed through the convergence device D- with its skin s facing upward.
The conical bodies 33, 33 in the conical body D-1 are bundled into a bar shape with their thin cross-sections facing outward by the width-aligning action of the conical bodies 33, 33, and then guided into the grooves of the grooved rollers 40, 41 in the simple binding device D-2. While being bundled in the process of being reversed and transferred, the bound rod-shaped dough product d bound into a rod shape is conveyed toward the exit side of the production line to the next device by a conveyor D-3.

(d) Packaging process This packaging process is a process of wrapping the outer surface of the bound rod-shaped dough product d obtained in the above-mentioned bundling and binding process with a film, and in this example, packaging as shown in FIGS. 1 and 2 is used. Apparatus E is used.

This packaging device E is equipped with a roll film w installed on a machine stand 50, a guide plate 51 for guiding the film unrolled from the roll film w, and a bundled rod-shaped pastry product d passing through the guide plate 51 is wrapped in film. The structure is provided with winding rollers 52, 52 and a belt 53 for the purpose of winding.

Therefore, by passing through this packaging device E, a packaged rod-shaped paste product e whose outer surface is wrapped with a film w is obtained.

In the figure, G is a coloring device, which is equipped with a coloring brush 71 at the tip of the main body 70, and the coloring brush 71 is used to color the roll film w.
By applying a coloring agent to the center of the inner surface of the unrolled film, the coloring agent is transferred to the surface of the bundled rod-shaped dough product d, which is the object to be packaged.

(e) Cutting to fixed size step This step is a step of cutting the continuous packaged rod-shaped paste product e obtained in the packaging step to a fixed size, and in this example, as shown in FIGS. 1 and 2. A sizing cutting device F is used.

This sizing cutting device F is equipped with a rotary cutter 61 on a machine base 60.
A crab leg rod-shaped dough product (bound and shredded dough product) f having the required length as shown in FIG. 1 is obtained.

As explained above, in the continuous manufacturing apparatus for crab leg rod-shaped dough products of this embodiment, the molding port 4 is provided on the inlet side of the production line, so that the molding port 4 can be connected to the raw material pressure pump. This makes it possible to significantly shorten the transfer pipe.

In addition, fish meat surimi raw material a supplied from the molding port 4
is from the back side 3a to the top side 3b of the endless transfer belt 3.
The device is configured so that it is peeled off by a scraper 5 after being reversely transferred to the device, and both the top and back surfaces of the endless transfer belt 3 are used for the heating process, thereby making it possible to downsize the device.

In addition, by arranging the converging device D so as to reversely transfer the strip-shaped dough product shredded by the first shredding device B and the second shredding device C toward the entrance side of the production line, the strip-shaped dough product C can be It can be supplied to the focusing device D in an inverted state so that the fine cross-section side is on the bottom side, and therefore, by winding it so that the fine cross-section side is on the outside, it becomes possible to focus more precisely. A large amount of the coloring material penetrates into the cuts m-1 and m-2, forming a sharp linear pattern,
Product value can be increased.

Further, the continuous strip-shaped dough manufacturing apparatus A is equipped with a dry heating machine 7 that forms a skin s having tear strength by heating one side of the strip-shaped surimi raw material, and a second shredding device C. , the first shredding device B cuts a large number of cuts or incisions m along the longitudinal direction.
A pair of shredding rollers 20, 20 each having a large number of cutting blades k-2 are used to make a large number of cuts m-2 along the width direction, leaving the skin part s, on the strip-shaped dough c on which -1 is formed. As a result, it becomes possible to form a block-like fine cross-section on the surface of the strip-shaped dough product d without dividing it by the skin portion s, and therefore, the continuous state of the strip-shaped dough product is maintained.
Since the continuity of subsequent processes is ensured, a thin band-shaped dough product d having a block-like narrow cross section can be produced by simply inserting a pair of shredding rollers 20, 20 into the production line for the conventional crab leg stick-shaped dough product f. It becomes possible to manufacture crab leg rod-shaped dough product f using as the raw material. Also,
Thin-walled strip-shaped dough product d obtained by this manufacturing equipment
In addition to a large number of cuts or cuts m-1 along the longitudinal direction, a large number of cuts m-1 along the width direction.
Since a block-like thin cross section is formed by -2,
It has a good crunch when eaten, and has a good texture when chewed in the mouth.Therefore, in the case of the crab leg rod-shaped paste product f, which is made by bundling this, it has a short fiber texture unique to crab meat. Moreover, even when the strip-shaped dough product d is used as a material for rolls, etc., a mellow texture that cannot be obtained with conventional dough products can be obtained.

Although the embodiments of the present invention have been described above in detail with reference to the drawings, the specific configuration is not limited to these embodiments, and the present invention may be modified without departing from the gist of the present invention. included.

For example, in the example, a case was taken where a crab leg stick-shaped dough product was manufactured using fish meat surimi raw material, but
The raw material is not limited to fish meat surimi, but may also be stored meat,
Further, the final product is not limited to crab leg rod-shaped dough products, but may also be scallop-shaped dough products or other bound and shredded dough products.

In addition, in the example, a wet heating machine is provided on the back side of the endless transfer belt and a dry heating machine is provided on the top side of the endless transfer belt as the heating machine in the continuous belt-shaped dough manufacturing apparatus, but this is not limited to this example. Instead, the wet heating machine and the dry heating machine may be reversed, or even the top and back may be integrated into a dry heating machine.

In addition, although the example shows a case where a second shredding device is provided in addition to the first shredding device, this second shredding device is not necessarily necessary, and the specific configuration of the first shredding device is also It is not limited to the examples.

Further, the specific configuration of the converging device is not limited to that of the embodiment, and may be a single-winding type in addition to a double-winding type, and the interposition of a binding device after convergence is also optional.

(Effects of the invention) As explained above, in the continuous manufacturing apparatus for bundled and shredded products of the invention, the molding port is provided on the inlet side of the production line, so that the molding is performed from the raw material pressure pump. The length of the transfer pipe leading to the mouth can be significantly shortened.

In addition, the surimi raw material supplied from the molding port is reversely transferred from the back side to the top side of the endless transfer belt and then peeled off with a scraper, and both the top and back sides of the endless transfer belt are heated during the heating process. By using this, it becomes possible to downsize the device.

In addition, by arranging the convergence device so that the strip-shaped dough product shredded by the shredding roll is reversely transferred toward the entrance side of the production line, the strip-shaped dough product can be reversed so that its fine cross-section side is on the bottom side. Therefore, by winding the colorant so that the narrow cross-section side is on the outside, it becomes possible to focus it more precisely, and more of the coloring material enters into the notch, preventing it from becoming sharp. A linear pattern is formed,
This has the effect of increasing the product value.

[Brief explanation of the drawing]

Fig. 1 is an overall plan view of a manufacturing line for crab leg stick paste products according to an embodiment of the present invention, Fig. 2 is a front view thereof, Fig. 3 is a plan view showing details of the first shredding device, and Fig. 4 is the same. Front view, Figure 5 A, B, and C are explanatory diagrams of the same action, and Figure 6
The figure is a plan view showing details of the second shredding device, FIG. 7 is a front view thereof, FIG. 8 is an explanatory view of the same operation, and FIG. 9 is a perspective view showing a strip-shaped dough product with a block-like fine cross section formed. , FIG. 10 is a plan view showing the convergence/binding device, and FIG. 11 is a perspective view showing the crab leg rod-shaped dough product. A... Continuous strip-shaped dough manufacturing device, B... First shredding device (shredding device), D... Concentration device, F... Sized cutting device, 3... Endless transfer belt, 3a... Back side , 3b... upper surface side, 4... mold forming opening, 5... scraper, 8... cooling transfer belt, 10... shredding roller (for longitudinal direction), 40... grooved roller,
K-1... Cutting blade (for longitudinal direction), m-1... Cut (longitudinal direction), a... Surimi raw material, f... Crab leg rod-shaped dough product (bound and shredded dough product), s... ...epidermis.

Claims (1)

[Claims for Utility Model Registration] The raw material for surimi supplied from a molding port onto a heat-resistant endless transfer belt is heated and solidified while being transferred on the transfer belt, and a skin is formed on the surface, and then cooled and transferred. a continuous strip-shaped dough manufacturing device that produces a continuous strip-shaped dough product using a belt; a shredding device that makes cuts along the longitudinal direction of the continuous strip-shaped dough product using a pair of opposing shredding rollers, leaving the skin on the continuous strip-shaped dough product; A convergence device that collects the shredded continuous strip-shaped dough product by width-closing to form a bundled stick-shaped dough product; A packaging device that wraps the bundled stick-shaped dough product into a packaged stick-shaped dough product; and the packaged stick-shaped dough product. A continuous production device for a bundled shredded dough product is equipped with a fixed-size cutting device for cutting the strips into predetermined dimensions; The surimi raw material supplied from the molding port is reversely transferred from the back side to the top side of the endless transfer belt and then peeled off by a scraper, and the peeled continuous strip-shaped dough product is It is configured to be reversely transferred toward the exit side of the production line by a cooling transfer belt, and the convergence device is configured to transfer the strip-shaped dough product shredded by the shredding roller so that the thin cross-section side of the strip product is the lower surface side. A bundled thin strip characterized by being provided with a grooved roller arranged to reversely transport the bundled rod-shaped dough product in the direction toward the entrance side of the manufacturing line, and to reverse the bundled rod-shaped dough product and transport it again to the exit side of the manufacturing line. Continuous manufacturing equipment for cut-shaped dough products.