JPH0323111Y2 - - Google Patents

Description

[Detailed Description of the Invention] (Industrial Application Field) The present invention relates to a thin-walled dough product having a granular fine cross section, which is widely used as a material for rod-shaped dough products, a material for rolls, and the like.

(Prior art) Conventionally, this type of pastry product is made by bundling or laminating a strip-shaped dough product that has been shredded into noodle strings, wrapping the outer surface with a film, and cutting it into pieces of fixed dimensions. Crab leg stick-shaped paste products are known.

(Problem that the invention aims to solve) However, conventional crab leg stick-shaped dough products are manufactured with the aim of approximating the unique texture of crab legs, and do not create any new texture. It's not a thing.

(Means for solving the problem) The present invention was made to solve the above-mentioned problems, and its purpose is to create a completely new texture that cannot be obtained with conventional paste products. The purpose of the present invention is to provide a thin-walled paste product having a granular fine cross section.
A strip-shaped dough product in which a skin having tear strength is formed on one surface, and the other surface of the strip-shaped dough product has a number of cuts or incisions along its longitudinal direction, and in the width direction with the skin portion remaining. A large number of cuts are made along the ridge, resulting in a structure formed into countless grains.

(Function) In the thin-walled paste product having a granular fine cross section of the present invention, in addition to a large number of cuts or incisions along the longitudinal direction, a large number of cuts or incisions are formed along the width direction, so that when eaten, It has a good crispness and loosens well when chewed in the mouth, so stick-shaped dough products made by bundling or laminating these products have a granular, mellow texture that cannot be obtained with conventional crab leg stick-like dough products. Furthermore, even if the strip-shaped dough product is used as a material for rolls, etc., a mellow texture that cannot be obtained with conventional dough products can be obtained.

In addition, since a large number of cuts are formed along the width direction while leaving the skin part, the continuous state of the strip-shaped dough product is maintained by this skin part, and therefore it is different from the conventional crab leg stick-shaped dough. By simply interposing a pair of shredding rollers, etc. that make cuts along the width direction on the product production line, the production of bar-shaped dough products made from thin-walled dough products with granular fine cross sections can be made continuously until the final process. This makes it possible to simplify the equipment and reduce product costs.

(Example) Hereinafter, an example of the present invention will be described in detail with reference to the drawings.
In addition, in describing this example, fish meat surimi a
An example of manufacturing a rod-shaped dough product f using the following will be explained.

In addition, when explaining the method of the embodiment, the process will be divided into a process for producing a continuous strip-shaped dough product, a shredding process, a bundling/binding process, a packaging process, and a cut-to-size 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 strip-shaped dough manufacturing device A has a heat-resistant endless transfer belt 3 made of stainless steel material stretched between rolls 2 and 2 that are pivotally supported on a pedestal 1, and a fish meat surimi raw material a is placed at one end of the belt 3. A mold forming port 4 for coating in a strip shape and a scraper 5 for peeling off the solidified strip-shaped paste product are provided, and the raw material a applied by the same mold forming port 4 is transferred from the back side 3a to the top side 3b of the endless transfer belt 3. It is formed so that it can be peeled off by a scraper 5 after being transferred, and the transfer belt 3
A high-temperature sitting wet heating device 6 constituting a heating device for coagulating the raw material is provided on the back side 3a, and a denaturing dry heating device 7 is provided on the top side.

This high-temperature sitting wet heating device 6 has a rear side 3a.
It 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. The fish meat surimi material a is heated to 40℃~50℃ by steam.
℃ heating causes high temperature sitting.

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.
By passing the fish meat surimi raw material a, which has sat at a high temperature, it is heated to a meat temperature of around 80° C. and gelled, thereby producing an elastic and crisp strip-shaped paste product b.

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 to the next step by the cooling transfer belt 8 with its front and back reversed, and is cooled during the transfer process.

(b) Shredding process This process is a process of forming a granular 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. C is used.

This first shredding device B includes the continuous strip-shaped dough product b.
This is a device for carrying out a first shredding step in which a large number of cuts or incisions are made along the longitudinal direction by passing through the material, and in this embodiment,
As shown in FIGS. 3 and 4, the main components include a pair of shredding rollers 10, 10 facing each other, a base 11, and a spacing adjustment mechanism 12.

The shredding rollers 10, 10 have annular protrusions 10a and annular recesses 10b alternately formed on their outer peripheral surfaces, and both shredding rollers 10, 10 have one annular protrusion 1.
0a are provided facing each other so as to be loosely fitted into the other annular recess 10b.

Further, the base 11 is arranged so that the shredding rollers 10, 1
The shafts 10c of the shredding rollers 10, 10 are supported by the bushings 11a.
It is provided with a bearing block 11b which is pivotally supported through the shaft.

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 can be adjusted. 11b is slidably provided on the base 11, and both bearing blocks 11
A stopper bolt 12a is provided for regulating the sliding width of b, and the stopper bolt 12a is provided with a lock nut 12b.

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 gap 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 lines 20a and concave grooves 20b along the axial direction are alternately formed, and both shredding rollers 20, 20 have one convex line 20a and the other convex line 20a out of phase with each other, and a small They are provided facing each other so that a gap t-2 is formed.

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, granular fine cross sections connected by the skin s are 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/binding device D as shown in FIGS. 2 and 10 is used.

This focusing/binding device D has a plurality of roller shafts 31 arranged in a row on an arm 30 whose inclination angle can be adjusted, and a roller 32 is rotatably attached to each roller shaft 31. A pair of conical bodies 33, 33 are provided so that their conical surfaces 33a, 33a face each other, and both conical surfaces 33a, 3
A simple bundling device D- is composed of a converging device D-1 having a so-called flow roller structure, in which the facing width of the rollers 3a is gradually narrowed toward the exit side, and grooved rollers 40 and 41. 2 and a conveyor D-3.

The converging device D-1 is arranged so that its exit side faces the inlet side of the line, and the transport conveyor D-3 is arranged so that its transport direction side faces the exit side of the 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.
-1, the conical bodies 33, 33 are bundled into a rod shape by the width shifting action, and then the simple binding device D-
In the process of being guided into the grooves of the grooved rollers 40, 41 in 2 and being reversed and transferred, the bound rod-shaped dough product d bound into a rod shape is transferred to the next device by a conveyor D-3. transported to.

(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 stick-shaped paste 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.
Rod-shaped dough product f of the required length as shown in Figure 1
is obtained.

As explained above, in the thin-walled dough product having a granular fine cross-section of this embodiment, in addition to a large number of cuts or incisions m-1 along the longitudinal direction,
By forming a large number of cuts m-2 along the width direction, it has a good crispness when eaten, and has a good loosening quality when chewed in the mouth, and therefore,
The rod-shaped dough product f obtained by bundling the dough has a granular and mellow texture that cannot be obtained with conventional crab leg stick dough products. Even when used as a paste, a mellow texture that cannot be obtained with conventional paste products can be obtained.

In addition, since a large number of cuts m-2 are formed along the width direction while leaving the skin part s, the continuous state of the strip-shaped dough product is maintained by the skin part s, and therefore it is different from the conventional one. A bar-shaped dough product made from a thin-walled dough product with a granular fine cross section can be obtained by simply interposing a pair of shredding rollers 20, 20, etc., which make cuts m-2 along the width direction on the production line for crab leg stick-shaped dough products. The production of f can now be carried out in a continuous state up to the final step, making it possible to simplify the apparatus and reduce production costs.

Although the embodiments of the present invention have been described above in detail with reference to the drawings, the specific manufacturing method and the equipment used are not limited to these embodiments, and the specific methods and devices may be modified without departing from the gist of the present invention. Even if there is a change in the equipment used, it is included in the present invention.

For example, in the example, a case where a stick-shaped paste product is produced using fish meat surimi raw material is taken as an example, but the raw material is not limited to fish meat surimi, but may also be animal meat, and the final product is a stick-shaped paste product. The present invention is not limited to this, and a strip-shaped dough product having a fine granular cross section formed on the surface may be cut into a required length and used as it is as a material for rolls, a material for fillings, or the like.

In addition, in the example, a case was shown in which a large number of cuts were made along the longitudinal direction of the strip-shaped dough product while leaving the skin part in the first shredding process, but it was necessary to make sure that the skin was completely separated, including the skin. Cuts may be made, or cuts and cuts may be made alternately at required intervals.

Further, in the example device, an example was shown in which a wet heating device was provided on the back side of the endless transfer belt as a heating device, and a dry heating device was provided on the top side, but this is not limited to this, and contrary to the above, The dry heating device may be provided on the top side and the dry heating device on the back side, or both the top and back surfaces may be unified to either a wet heating device or a dry heating device, or even one side may be provided with a dry heating device. It may be provided with a heating device, and in short, any material that can form a skin having tear strength on one side of the strip-shaped dough product may be used.

Furthermore, the molding opening and the scraper may be provided at any location.

In addition, in the manufacturing line of the example, an example was shown in which the focusing device was arranged so that its outlet side faced the inlet side of the line, but it was arranged so that the focusing device was arranged along the flow direction of the line as in a conventional manufacturing line. A focusing device and a focusing device may be arranged.

(Effect of the invention) As explained above, in the thin-walled dough product having a granular fine cross section of the present invention, in addition to a large number of cuts or notches along the longitudinal direction, there are many cuts or cuts along the width direction. Because of this formation, it has a good crunch when eaten, and it also loosens up well when chewed in the mouth.Therefore, when it comes to stick-shaped dough products made by bundling or laminating these, it is better to eat them than traditional crabs. You will be able to obtain a granular, mellow texture that cannot be obtained with leg stick-shaped dough products, and even if you use the strip-shaped dough product as an ingredient for rolls, etc., you will be able to obtain a mellow texture that cannot be obtained with conventional dough products. You will be able to feel the sensation.

In addition, since a large number of cuts are formed along the width direction while leaving the skin part, the continuous state of the strip-shaped dough product is maintained by this skin part, and therefore it is different from the conventional crab leg stick-shaped dough product. By simply inserting a pair of shredding rollers, etc. that make cuts along the width direction on the production line, the production of rod-shaped dough products made from thin-walled dough products with granular fine cross sections can be made in a continuous state up to the final process. This makes it possible to simplify the device and reduce product costs.

[Brief explanation of drawings]

FIG. 1 is an overall plan view of the manufacturing line used in the method for manufacturing rod-shaped dough products according to an embodiment of the present invention, FIG. 2 is a front view of the same, FIG. 3 is a plan view showing details of the first shredding device, and FIG. The figure is a front view of the same, Figure 5 A, B, and C are explanatory diagrams of the same operation, Figure 6 is a plan view showing details of the second shredding device, Figure 7 is a front view of the same, and Figure 8 is the same operation. The explanatory drawings, FIG. 9 is a perspective view showing a strip-shaped dough product with fine granular cross sections, FIG. 10 is a plan view showing a convergence/binding device, and FIG. 11 is a perspective view showing a rod-shaped dough product. m-1... cut (longitudinal direction), m-2...
Incision (width direction), s...epidermis.

Claims (1)

[Scope of utility model registration request] A strip-shaped dough product in which a skin having tear strength is formed on one surface, and the other surface of the strip-shaped dough product has a number of cuts or incisions along its longitudinal direction, and in the width direction with the skin portion remaining. 1. A thin-walled dough product having a fine granular cross section, characterized in that it is formed into countless granular shapes by a large number of cuts along the .