JPH0453276Y2 - - Google Patents

Description

[Detailed description of the invention] <Purpose of the invention> Industrial application field The present invention relates to a molding device for molding meat paste and other edible meat, and more specifically, the invention relates to a molding device for molding meat paste and other edible meat, and more specifically, molds the meat paste, etc. by pressing it from above onto the molding part on the surface. In a molding device, even if this molding part has a complicated shape such as a narrow and deep hole, and the paste etc. cannot be spread throughout the molding part even if the pressing force from the top is increased, the pressing force The present invention relates to a molding device that can mold dough into a good shape by locally increasing and adjusting the temperature and uniformly distributing the dough throughout the complex-shaped molding section.

Although the following explanation will focus on paste meat such as minced seafood, if it is an edible food containing water other than paste meat, it can be molded into a good shape.

Conventional technology Recently, the raw material is ground fish meat, which is formed and heated into plate shapes, cut into long and thin filaments, and then bundled together and colored on the surface. Foods that mimic natural crab meat in appearance and texture have been proposed and are becoming popular. One of the reasons for this is that the price of natural crab meat has soared and it is difficult to obtain it at an economical price, but another reason is that white fish meat, such as Sukemune cod, is on the contrary more expensive than natural crab meat. It has low oil content, is soft, and has the value of a health food.

However, the surface of the legs of crustaceans such as crabs is covered with a hard shell, and the internal fleshy part is made up of long and thin filaments, and between the shell and filaments there is an endothelium that grows into a hard shell. When you remove the shell from the surface, crab meat appears as a structure in which bundled filaments are surrounded by an endothelium, but conventional crab food does not have this structure. do not have. The reason for this is thought to be that the inner skin of crabs and crabs has many protrusions with sharp tips protruding from the surface, and it is extremely difficult to mold the paste into such shaped inner skin. .

Specifically, Japanese Patent Publication No. 56-38187 describes a method and an apparatus for producing crab-like food from paste meat mainly composed of ground seafood. As mentioned above, the imitation food product is made by bundling and binding a large number of filaments into a cylindrical or rod shape, and the outer circumferential surface of the filament is colored red.

Furthermore, JP-A No. 59-11164 describes a method for producing the inner skin and shell from minced fish meat, but this method involves placing the minced fish meat into a mold that has been punched out in the outer shape of the shell or inner skin. The carapace is left to rest for a predetermined period of time and then cut out from the mold, and the protrusions on the carapace and inner skin are molded by the irregularities formed on the bottom plate that fits into the mold.

However, the protrusions on the shells of king crabs and shrimps are long and narrow, and in particular, many of them are tapered and sharp toward the tips. For this reason, in conventional methods, even if deep recesses and molding holes are formed in the bottom plate, the dough does not spread evenly throughout the molding hole during die cutting, and the work cannot be done accurately. You can't mold the shell or inner skin of stupid shrimp. Furthermore, the formwork and bottom plate used for this molding are partially made of synthetic resin or elastic rubber, so they cannot be heated and fired in conjunction with the molding, and must be heated and fired as a separate process after the molding. etc.,
Not suitable for mass production.

Problems to be solved by the invention The invention aims to solve the above-mentioned drawbacks, and specifically, when molding paste or other edible meat whose main ingredient is ground seafood or other edibles into a desired shape, for example,
To propose a molding device which can smoothly and accurately mold even complex shapes such as carapaces and endothelium, and can also heat and bake them.

<Structure of the invention> Means for solving the problem and its operation That is, the molding device according to the present invention is provided with protruding tracks along both side edges and the center line on the surface of the molding plate that is heated from the bottom. , a molded part of the meat paste or other edible material is formed between these protrusion tracks, and at least one sliding hole penetrating through the back surface of the molded plate is provided in a part of this molded part, while rolling along the protrusion tracks. A push roller for pushing the edible food is disposed so that the food can be moved, and the diameter of the push roller is changed along the axial direction of the push roller.

Therefore, the structure of these means and their operation will be explained in more detail with reference to the drawings.
It is as follows.

In addition, FIG. 1 is a perspective view of a molding device according to one embodiment of the present invention, and FIGS. 2 and 3 are a perspective view of the molding plate and a partial sectional view taken along the line A-A. be.

First, in FIG. 1, reference numeral 1 indicates a molding plate, and 2 indicates a pushing member. The molded plates 1 are usually made of copper or an alloy thereof, and a large number of molded plates 1 are connected continuously by an endless chain (not shown) so that they can be moved continuously or intermittently in the direction of the arrow. This molded plate 1 is heated from the bottom surface, and protruding tracks are provided on the surface along both side edges and the center line.
A molded portion is formed between these protrusion tracks. A push roller 2 is arranged above the baking plates 1 so that the push roller 2 can roll and move along the protrusion track. That is, the pushing roller 2 presses the dough 3 supplied from the direction of the arrow from above and pushes it into the molding part on the molding plate 1 to form it into a desired shape, and the pushing roller 2 can freely roll on a protruding track. When constructed as a mold, the dough 3 can be uniformly molded and fired to a predetermined thickness during the reciprocation.

In addition, since the push roller 2 is configured to roll and move on the protruding track, the push roller 2
is constructed by varying its diameter along its axis. That is, when the pushing roller 2 is moved along the protrusion track, the pressing force applied to the dough on the molded part becomes uniform, and for example, the pressing force is locally increased in the area where the rubbing holes 4b described later are formed. Although it is necessary to do so, it is not possible to increase the pressing force only in that part. In this regard, by changing the diameter of the push roller 2 along the axis, the pressing force at the changing portion can be adjusted.

Next, a molded portion is formed on the surface of each molded plate 1. The molding part is formed according to the desired shape; for example, in the case of the carapace or inner skin of a king crab, it is composed of a flat part 4a and a slip-in hole 4b, as shown in FIGS. 2 and 3. . That is, the flat part 4a is made shallow and flat so as to correspond to the inner skin, and a slip-in hole 4b is provided in a part of the flat part 4a. The slip-in hole 4b corresponds to the protrusion of a king crab, and is configured to be deep and narrow toward the tip.

In addition, in these molded parts, each sliding hole 4
A through hole 5 is provided in the back surface 1a of the molding plate 1 in communication with the tip of the molding plate 1, so that the dough 3 pushed into the pushing roller 2 smoothly enters the tip of the rubbing hole 4b, and further, the molding plate Even when the molded article 6 is heated and fired from at least the lower surface of the molded article 1, the molded article 6 can be fired satisfactorily without losing its shape.

That is, at least a part of the molded part has a part with a complicated shape such as the rubbing hole 4b, and when the dough 3 is supplied to the rubbing hole 4b, the dough 3 forms the upper end of the rubbing hole 4b. is closed, leaving air inside. Therefore, when the dough 3 is pressed by the push roller 2, the residual air is compressed, and the pressure pushes back the dough 3, so that the dough 3 does not reach the tip of the rubbing hole 4b. In addition, at this time, the pressing force can be increased using the pushing roller 2 or other pushing members, but if it is increased too much, high-pressure air will be discharged from a part of the dough 3, causing the molded product to 6.
shape is damaged. Further, when heating the molding plate 1 to sinter the molded product 6, water vapor accumulates near the tip of the insertion hole 4b and the pressure becomes high, causing a similar problem. On the other hand, in the present invention, since the through hole 5 communicates with the sliding hole 4b, residual air scatters to the outside through the through hole 5 during pressing, and water vapor etc. passes through the through hole 5 during firing. The particles are scattered and molded and fired smoothly.

Note that the molding part can be coated with a fluorine-based resin or the like to prevent peeling after molding or firing, and the surface of the push roller 2 can be coated with a mold release liquid such as water. This coating device can be configured with a cloth or the like interposed therebetween.

<Effects of the invention> As explained in detail above, the molding device according to the invention provides protruding tracks along both side edges and the center line on the surface of the molding plate, and places paste or other edible meat between these protruding tracks. A molded part is formed, and a through hole is provided in a part of this molded part to penetrate to the back surface of the molded plate, and the push roller is configured to be able to roll freely on the protrusion track, while the diameter of the push roller is adjusted in the axial direction. It should be changed accordingly.

Therefore, the thickness of the surimi etc. that is molded and baked in the molding section can be made uniform, and even if a part of the molding section has a complex shape, the pressing force of only that part can be locally increased and the thickness can be made uniform. As a result, edible materials can be smoothly molded into complex shapes. Further, even if the molded plate is used as a firing plate and fired, the molded product does not lose its shape, and moreover, the molded product can be fired by passing heat through the through holes to the deep part.

[Brief explanation of the drawing]

FIG. 1 is a perspective view of a molding apparatus according to one embodiment of the present invention, and FIGS. 2 and 3 are a perspective view of the molding plate and a partial sectional view taken along the line A--A. Reference numerals 1: molded plate, 2: pushing member, 3: dough, 4a: flat part of molded part, 4b: sliding hole of molded part, 5: through hole, 6: molded product.

Claims (1)

[Scope of utility model registration request] Protruding tracks are provided along both side edges and the center line on the surface of the molding plate that is heated from the bottom surface, and a molded part of paste or other edible material is formed between these protruding tracks, and a part of this molded part is At least one sliding hole penetrating through the back surface of the molded plate is provided, and a push roller for pushing the edible material is provided so that it can roll and move along the protrusion track. A molding device for pasted meat and other edible foods, characterized in that the diameter is changed along the axial direction of a push roller.