JPH04311375A - Method for complex heating of fish-paste product - Google Patents

Abstract

PURPOSE:To remarkably improve production efficiency and obtain a fish-paste product using a small-sized apparatus by passing a current across electrodes in a state of the fish-paste product placed between the electrodes, primarily heating the fish-paste product with Joule's heat, then conveying the heated fish-paste product in the interior of a heating medium, finishing and heating the fish-paste product. CONSTITUTION:A fish-paste product formed into a prescribed shape is fed to a primary heater 10 with a conveying conveyor 41 and placed between the first beltlike conveying electrode 11 having a conveying surface contacting one side of the fish-paste product and the second beltlike conveying electrode 12, arranged at a prescribed interval from the aforementioned first conveying electrode 11 and having a conveying surface in contact with the other side of the fish-paste product. In the above-mentioned state of the fish-paste product, a current is passed through the fish-paste product across both the electrodes 11 and 12 to primarily heat the fish-paste product with Joule's heat. The heated fish-paste product is then conveyed in the interior of a heating medium 31 such as an edible oil in a finish heater 30 composed of a heating vessel 32 housing the heating medium 31 heated at a prescribed temperature and subjected to finish heating. Thereby, the objective fish-paste product subjected to complex heating is obtained.

Description

[Detailed description of the invention]

0001

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a composite heating method and apparatus for heating dough products such as fried foods.

0002

[Prior Art] Paste products are usually made by grinding fish meat together with seasonings, etc. to form a paste, which is then molded into a predetermined shape depending on the product, and then heated to maintain the shape and sterilize the product. ing. Among paste products, for example, fried foods, conventionally, minced fish is mixed with seasonings and sliced burdock, carrots, etc., formed into a predetermined shape, and then heated with edible oil. Conventionally,
The automatic frying machine used for heating such dough products has three pots, the first pot, the second pot, and the third pot, each containing cooking oil, or two pots, the first pot and the second pot. It has two pots, and the cooking oil in each pot is set to a different temperature. The reason for this is to ensure that heat is sufficiently transmitted to the inside of the dough product such as fried food, and to improve the quality of the product. In other words, if the product is heated to too high a temperature, the surface of the product will become burnt even though the heat is not sufficiently transferred to the inside of the product. On the other hand, when heated at a relatively low temperature, heat is transferred to the inside, but not only does the finish become poor, but heating takes time, making it impossible to efficiently manufacture a large amount of products.

0003

[Problem to be Solved by the Invention] Conventionally, for this purpose, the temperature of the stored cooking oil is increased from the first pot to the third pot, or from the first pot to the second pot. There is. As a result, by heating the product at a relatively low temperature in the first pot, sufficient heat is transferred to the inside. Finally, the product is heated with relatively high temperature oil in a third or second pot. Since the surimi is fed into the first pot in a raw state, the products may stick together or become bent. When such trouble occurs, it is necessary for the operator to reject the product as a defective product while monitoring the heating condition. In order to prevent such troubles from occurring, attempts have been made to use a steamer to initially heat the paste product after forming it into a predetermined shape using surimi. Therefore, a predetermined number of kneaded products are intermittently fed into the second or third pot. however,
Due to the batch method, a problem has arisen in that the finished product differs between the first product and the later product.

[0004] As mentioned above, when automatically heating products such as fried foods with high manufacturing efficiency, it is necessary not only to ensure that sufficient heat is transmitted to the inside and to improve the quality of the finished product. It is desirable to be able to manufacture desired products at low cost. In recent years, heating devices that utilize Joule heat have been developed to heat dough products. In a heating device that utilizes heat, a dough product is placed between two electrodes, and an electric current is passed between the electrodes to flow through the dough product, thereby heating the dough product itself using Joule heat.

[0005] Therefore, the inventor developed a method for primary heating and finishing heating of the paste product based on the knowledge that the quality of the product improves if the paste product is heated by Joule heat and then placed in a heating medium such as edible oil. We have completed a composite heating method and heating device that performs both using separate heating means. Therefore, an object of the present invention is to be able to heat each dough product in a desired state and to heat the dough product efficiently.

[0006]

[Means for Solving the Problems] In order to achieve the above object, the present invention includes a first electrode and a second electrode, in which a paste product is interposed between the two electrodes, and electricity is applied between the two electrodes through the paste product. This is a composite heating method for a dough product, which includes a step of primarily heating the dough product using Joule heat, and a step of conveying the dough product after the primary heating in a heating medium to finish heating the dough product.

Further, the present invention provides a belt-shaped first transport electrode having a transport surface that contacts one side of a dough product formed into a predetermined shape, and a belt-shaped first transport electrode that is spaced apart from the first transport electrode by a predetermined distance. and a belt-shaped second conveying electrode having a conveying surface in contact with the other side surface of the dough, forming a primary heating device main body, in which cooking oil heated to a predetermined temperature is stored, and the primary heating device This composite heating device for pasted products includes a finishing heating device main body that heats the pasted product heated by the device main body and finishes heating the pasted product with the edible oil, and is arranged adjacent to the primary heating device main body.

[0008]

[Operation] After primary heating of the dough product by generating Joule heat in the dough product in the primary heating step, the dough product is subjected to final heating by exposing it to a heating medium such as heating oil in the finish heating step. In addition, the primary heating device main body is formed by the first and second belt-shaped conveying electrodes, and the dough is continuously heated. The paste product is finished heated using edible oil.

[0009]

EXAMPLES The present invention will be explained in detail below based on the drawings embodying the method of heating a dough product of the present invention. FIG. 1 is a diagram showing the basic structure of a dough heating device, which has a primary heating device main body 10 and a finishing heating device main body 30. The primary heating device 10 includes a first electrode 11 and a second electrode 12, each of which has a belt shape. It is conveyed to the top of 11. When electricity is applied to both electrodes 11 and 12 with a dough product interposed between them, Joule heat is generated by the current flowing through the dough product P. As a result, the temperature of the dough P starts to rise, and by adjusting the supplied voltage and current, the dough P is heated to a predetermined temperature. When the paste products are heated while being transported in this way, compared to the conventional case where the surimi is directly inserted into the first pot, the paste products do not come into contact with each other, and there are no defective products, which improves the product yield. Significantly improved. Additionally, when raw surimi was fried in a pot from the beginning, as in the past, some of the surimi would dissolve into the cooking oil in the pot and the paste product would become deformed. This does not occur in the composite heating device of the present invention, which reduces the amount of cooking oil used and eliminates the need to frequently replace the cooking oil.

[0010] The dough product P heated in this primary heating step is conveyed by the conveyor 42 or directly to the next finishing heating device main body 30. The finishing heating device main body 30 is composed of a finishing pot, that is, a heating container 32 that heats edible oil 31 to a predetermined temperature and stores it therein. The cooking oil 31 is heated by a heating source such as an electric heater or a gas burner (not shown). This finishing heating device main body 30 is a process for finishing heating the heated kneaded product P after the primary heating is completed, and the oil 3
The temperature in No. 1 is set to be the same as the temperature in the third frying pan or the second frying pan in conventional frying, and is set at a relatively high temperature. In this finishing heating step, the primarily heated dough product is fried, so there is less deterioration of the oil, which reduces the amount of oil consumed, and can significantly reduce running costs. Furthermore, in the primary heating process, each dough product is heated in a uniform state, so even in the final heating process, uniform heating conditions can be obtained, making it possible to manufacture high-quality products. Become.

FIG. 2 shows the primary heating device main body 1 shown in FIG.
0 is a diagram showing the detailed structure of the first transport electrode 11 and the second transport electrode 12, which are formed by an endless belt made of a metal material such as titanium or a titanium alloy. The first conveying electrode 11 is spanned between a driving roller 13 and a driven roller 14 . The drive-side roller 13 is driven by a motor (not shown), and by driving this, the first conveyance electrode 11 is moved in circulation. The upper surface of the upper part of the first transport electrode 11 serves as a transport surface 15 for transporting the dough product P.

[0012] The second conveyance electrode 12 is connected to the drive side roller 13a.
and the driven roller 14a. The drive-side roller 13a is driven by a motor (not shown) similarly to the drive-side roller 13, and by driving this, the electrode 12 also circulates. The upper surface of the upper portion of the second transport electrode 12 serves as a transport surface 15a for transporting the dough product P between the upper surface and the transport surface 15 of the first transport electrode 11. The circulation movement speeds of the two electrodes 11 and 12 must be set to the same speed, and it is desirable that both electrodes 11 and 12 be moved using the same motor as a driving source. Note that current is supplied to each of the electrodes 11 and 12 from the outside via a brush or the like (not shown).

A supply roll 20 is detachably provided on the right side of the first transport electrode 11.
A water-permeable film 21 is wrapped around 0. This water-permeable film 21 may be any thin film that contains water, such as cellophane, paper, cloth, or nonwoven fabric, and is usually a hydrophilic film, a water-absorbing film, or a water-retaining film. Various film materials and curtain materials can be used. In this specification, these films are collectively referred to as water-permeable films. The width of this water-permeable film 21 is set to be approximately the same as the width of each electrode 11, 12. The water permeable film 21 fed out from the supply roll 20 is
The water-permeable film 21 is guided by guide rollers 22 to 24 and wound onto a take-up roll 25, so that the water-permeable film 21 comes into contact with the conveyance surface 15 of the electrode 11. Further, a motor (not shown) is connected to the take-up roll 25 in order to synchronize the water-permeable film 21 with the electrode 11 and move it in the same direction. However, the motor for driving the driving rollers 13 and 13a may also be used as a driving source for moving the water permeable film 21.

Supply roll 2 to water permeable film 21
A water supply tank 26 containing water is installed in order to supply water between the transport electrode 11 and the transport electrode 11.
The water-permeable film 21 moves, and water is supplied to the water-permeable film 21. This water-permeable film 21 and its moving means are similarly provided in the second transport electrode 12, and in the figure, members that are common to those related to the first transport electrode 11 are the same. The numbers are shown with a suffix a.

The transport surface 15 of the first transport electrode 11 is connected to the second transport surface 15.
It is set to be longer than the conveying surface 15a of the conveying electrode 12, and at the carry-in end portion of the conveying surface of the first conveying electrode 11 that protrudes to the right, the dough P after being formed into a predetermined shape is conveyed onto the conveyor. 41.

In the above-described embodiment, in order to produce fried foods, a finishing pot 32 containing edible oil as a heating fluid at a predetermined temperature is used as the main body of the finishing heating device. On the other hand, finish heating may be performed by heating the surface of the dough product after the primary heating with hot air as a heating medium using a heater or the like, without frying in oil. In this case, the surface of the dough is exposed to hot air by conveying the dough onto a heater.

[0017] In the above-mentioned composite heating device for dough products, in the primary heating step using the primary heating device main body, primary heating can be performed to a desired temperature in a relatively short time;
The time required to heat the kneaded product has been significantly reduced compared to conventional methods. In addition, the overall length of the heating device can be shortened to about two-thirds compared to conventional methods that use two or three pots, saving space for installing the device. It can be used effectively.

[0018]

As described above, according to the present invention, a dough product is heated using separate heating methods for primary heating and finishing heating, and the optimum conditions for each can be maintained, resulting in high quality. It became possible to manufacture products of Furthermore, manufacturing time can be shortened and manufacturing equipment can be downsized, resulting in a significant improvement in manufacturing efficiency.

[Brief explanation of drawings]

FIG. 1 is a schematic diagram showing the basic structure of a heating device for a dough product of the present invention;

FIG. 2 is a sectional view showing the primary heating device main body shown in FIG. 1;

[Explanation of symbols]

10... Primary heating device main body, 11... First transport electrode, 12
...Second conveyance electrode, 30... Finishing heating device main body, P... Kneaded product.

Claims (2)

[Claims] 1. A step of primarily heating the pasted product using Joule heat by passing electricity between the first and second electrodes through the pasted product with the pasted product interposed between the first and second electrodes; A composite heating method for a dough product, comprising the step of conveying the dough product through a heating medium after the primary heating is completed, and finishing heating the dough product. 2. A belt-shaped first conveying electrode having a conveying surface that contacts one side of a dough product formed into a predetermined shape, and a belt-shaped first conveying electrode arranged at a predetermined interval with respect to the first conveying electrode. , and a belt-shaped second conveying electrode having a conveying surface that contacts the other side of the pasted product, forming a primary heating device main body, in which cooking oil heated to a predetermined temperature is accommodated, and the primary heating device main body A composite heating device for a pasted product, comprising: a finishing heating device main body for heating the heated pasted product and finishing heating the pasted product with the edible oil; and disposed adjacent to the primary heating device main body.