JPH0460629B2 - - Google Patents

Description

[Detailed Description of the Invention] <Industrial Application Field> The disclosed technology coats substantially the entire surface of the material of a battered food such as fried shrimp with a viscous material such as butter as a base, and then coats the material with a viscous material such as bread crumbs. It belongs to the technical field of the structure of equipment that uniformly coats and coats granular materials.

<Summary of the gist> The invention of this application feeds the raw material of fried shrimp, the frozen material of stick-shaped ice cream, etc., whose shells have been removed and the tail and shelled parts are formed, to a conveyor to produce butter, chocolate, etc. The base is coated with a viscous material, then fed to a battering conveyor to ensure that bread crumbs, nut granules, etc. are coated on the base viscous material on the material for coating, and then sieved by a string conveyor. The coated food and granules are separated by a conveyor, the granules are collected and fed again to the coating conveyor, and the coated food is sent to the next packaging process etc. by a conveyor. This invention relates to a food dressing device that is adapted to coat food.
In particular, the coating conveyor that coats the base of the viscous material is a string conveyor, and the viscous material is pumped up from the surge tank by a disc pump connected to the surge tank. The coated material is uniformly coated over the entire surface of the material that naturally hangs down from the nozzle and is conveyed on the lower side.The coated material falls from the tip onto the dressing conveyor, and is coated in a posture along the traveling direction of the dressing conveyor. The granules are softly coated around the coating conveyor, and the battered food is fed forward from the coating conveyor, where the granules are separated by a sieve conveyor, and the granules are turned into a viscous material. This relates to a food coating device that is configured to completely cover the food and transport the coated food to the next packaging process, etc. by means of a conveyor without exposing the viscous material. It is an invention.

<Prior art> As is well known, as citizens' lives become more affluent,
A variety of eating habits have emerged that differ from traditional eating habits, and not only the food service industry, which sells snacks and fast foods, but also supermarkets, etc., are taking the time and effort away from cooking at home as housewives use their leisure time. Many processed foods, such as frozen foods that can be easily prepared without much effort, and snack ice cream, have become widely distributed, and the processed food industry has become prosperous, both in terms of taste and visual appeal. Excellent, nutritious with a certain number of calories, and easy to prepare.
Households are also beginning to purchase a considerable amount of high-quality, easy-to-eat food.

These frozen processed foods are either pre-processed to the point where they can be cooked smoothly by heat treatment so that they have the taste of so-called home-cooked food served on the table, or they can be eaten immediately as a snack. Among them, for example, in the case of staple foods, the shell part is removed and only the shelled part and the tail part of the shelled part are used to coat grains such as bread crumbs through so-called buttering coating. Raw materials such as fried shrimp that have been coated and coated, raw materials that have only the peeled meat and claws covered in breadcrumbs, such as kani potion, and snacks such as fried shrimp with butter. Coating the frozen ice cream body with Chiyokolate as a base,
Foods such as cakes such as bar-shaped chiyocolate ice cream, which are coated with nuts or other granules and coated thereon, are becoming widely available.

In recent years, these types of coated foods have changed from the hand-made type that was initially supplied, to the recently standardized products that are mass-produced and processed in factories and supplied to the market with stable quality. For example, processing techniques such as those disclosed in JP-A No. 54-59366, JP-A-57-5651, and JP-A-59-23782 have been developed and put into practical use. It's getting to the point where it's done.

<Problem to be solved by the invention> However, compared to the above-mentioned early manual food products, coated foods produced through mass processing using conventional mechanical means have a stable quality due to mass supply. Although you can benefit from lower prices,
During the butter supply process, the butter traps air bubbles and rises in temperature, making it difficult to maintain a constant viscosity. Foods such as high-quality stick-shaped chiyocollate ice creams whose base is coated with lining nuts have the disadvantage of lacking the soft feel and flavor that is important when eating, especially when the base coating of butter or chiyocollate is applied to the ingredients. In the subsequent process of coating granules such as bread crumbs and nuts, the conveyor is used to squeeze the base-coated material into a circular cross-section using a pressing device such as a pressure roller, and force the granules into the base-coated material. Due to the process of pressing and adhering, the granules firmly adhere to the material, but are in a rigid shape, for example, when actually cooking as a side dish,
When deep-frying, there is a problem that the external appearance such as so-called bread standing is damaged, and there are also design defects such as peeling of the chiyocolate, and when eaten, the soft taste and delicious texture are lost and it becomes hard. There was a disadvantage that the product value, popularity, and reputation as a high-class food or cake could be lowered just by looking at it.

In particular, if the pressing process does not result in uniform coating between the granules and the base coating,
When it comes to delicatessen dishes, the so-called ``black fried'' state of butter appears, and not only the texture, but also the taste and appearance deteriorate significantly, and it becomes impossible to put it on the table.
There were some problems with the stick-shaped Chiyokolate ice cream, such as discomfort.

<Object of the Invention> The object of the invention of this application is to solve the problems of coating and battering the materials of battered foods based on the above-mentioned prior art, and to achieve stable mass uniformity through mechanical processing. An excellent food coating device that benefits the field of food processing technology in the distribution industry by making it possible to have the soft feel of high-quality foods without impairing the handmade texture while taking advantage of the advantages of supply. We aim to provide the following.

<Means/effects for solving the problems> In order to solve the problems mentioned above, the structure of the present invention, which is based on the scope of the above-mentioned claims, is as follows:
The raw materials for fried shrimp and ice cream sticks are conveyed and supplied at predetermined intervals by the string conveyor of the viscous material coating conveyor, and the material is coated at predetermined intervals by the fact that the envelope surface in front and plan view is sloped at the part where it meets the coating conveyor. is loaded into the coating conveyor head first and conveyed along the direction of movement of the coating conveyor.Meanwhile, the disc pump of the surge tank connected to the hopper of the viscous material via a chute is used to feed viscous materials such as butter and chocolate. The viscous material is supplied to the set viscosity while cooling through a jacket, and is coated by falling from a multi-stage flat nozzle in the front and back so that it wraps around the entire surface of the material, and the excess viscosity is It descends between the string conveyors and is collected into a surge tank of viscous material via a receiving chute provided directly below the curved running section of the coating conveyor, and is connected at the tip of the string conveyor. The coating conveyor does not contain viscous material,
The viscous material is prevented from forming so-called lumps, and as described above, the viscous material is discharged from the tip of the coating conveyor so as to be parallel to the traveling direction of the coating conveyor. The coated material is coated with granules such as bread crumbs and nuts on the coating conveyor, and progresses evenly over the entire surface, and midway through, the granules are subjected to a firm soft pressing action, and the granules are coated over the entire surface of the material. The uncoated granules are separated and collected by being fed from the end of the coating conveyor to the sieve conveyor of the string conveyor, during which time a predetermined amount of the coating conveyor is constantly being coated. The granules are retained to ensure stable coating of the material, and the coated food transported on the sieve conveyor is then transferred to the next stage packaging process, etc. This was achieved by taking technical measures to ensure that the information was sent as such.

<Example> Next, one example of the invention of this application will be described below based on the drawings.

In the embodiment shown in FIG. 1, numeral 1 is a food coating device, which forms the center of the gist of the invention of this application. This is a mode in which Fried Shrimp 2 and Portion 2' is subjected to processing of battering as a coating for the ingredients of a frozen food that is fried in oil at home and coating with breadcrumbs of grain flour as a granule material, and the above-mentioned Figure 1 As shown in
A battering part 3 provided in the central longitudinal direction, a battering part 4 connected to the base thereof, and a flour circulation supply part 5 provided in a circulating manner on the opposite side.
It consists of a sieve sorting part 6 at the tip of the dressing part 3, a finishing part 7 at the tip, and a package part 8 provided on the side thereof, each of which has a roller 9 for maintenance, inspection, etc. , 9..., each device frame can be mutually dissociated, decomposed, set and connected.

To explain each of these parts in turn, first, in the battering section 4 that performs coating, as shown in FIG. , 10'' are laterally overlapped and interconnected at the base of each, as shown in FIG.
The head is fed along a guide 11 to a buttering conveyor 10 of a string conveyor in a perpendicular position at predetermined intervals and is conveyed forward. 1
As shown in FIGS. 6 and 8, the tip of 0'' faces the clothing conveyor 12, and furthermore, the envelope surface of the tip edge and lower end edge is viewed from above in the traveling direction of the clothing conveyor 12, and The raw material 2'' is installed obliquely so as to follow an inclined posture when viewed from the side, and as shown in FIG. The overall posture of the clothing conveyor 12 is as shown in FIG.
It is designed to be fed in a stable parallel position.

And the third stage buttering conveyor 1
0'', as shown in FIG. 5, a hopper 15 storing butter 14 as a viscous material is provided and connected to a buttering tank 17 as a viscous material tank via a chute 16. and
The battering tank 17 is also connected to a surge tank 19 of the batter 14 having a cooling jacket 18 to avoid the temperature of the batter 14 from increasing during the feeding process to the battering conveyor 10'' and to provide an optimum viscosity state. , Butter 14 to the fifth
As shown in the figure, water is pumped up and supplied via a pumping disk pump 20.

A large number of circular pumping disks 2 are integrally provided on the flexible tube 20' of the disk pump 20 at predetermined regular intervals.
0'', 20''... rotate normally through a sprocket 21 linked to a motor (not shown), circulate within a guide pipe 22 with a circular cross section in the surge tank 19, and are cooled to a predetermined temperature from its suction port 23. The butter 14 is attached to the guide pipe 22 and the disc 2.
The disk 2 due to relative sliding of 0″, 20″...
It is pumped up at a constant volume between 0″ and 20″, and is further cooled while being pumped from the buttering tank 17 to the chute 16.
The battering conveyor 10'' is supplied to the battering hopper 15 through a flat slit-shaped conveyor 10'', which is opened in such a manner that the tip thereof is perpendicular and traverses the entire length in the width direction. The butter 14 is gradually lowered from the front and rear three stages of nozzles 24, 24, 24 to the buttering conveyor 10'' with a predetermined viscosity in a banner-like posture as shown in FIGS. Conveyor 10″
The raw material of fried shrimp (2"), which is transported in a horizontal position, is made to wrap around all the parts of the shelled meat other than the tail, using its strong surface tension, to form a battering coating on both the front and back sides. has been done.

In this way, the supplied butter 14 is lowered to a predetermined temperature by cooling and cooling by the cooling jacket 18 during the transfer process from the disk pump 20 to the buttering tank 17, the chute 16, and the buttering hopper 15. Since the viscosity of the raw material 2'' is maintained, it is possible to reliably coat the raw material 2'' with the batter 14 of uniform thickness and perform buttering.

As shown in FIG. 10, the butter 14
As described above, since it has a predetermined viscosity due to cooling and cooling, it descends from the nozzles 24, 24, 24 and reaches the entire width of the buttering conveyor 10'' and the lower part thereof. As a result, the peeled part of the raw material 2'' is reliably buttered over the entire surface, and since the batter 14 has a predetermined viscosity, the battering conveyor 10'' is As shown in the figure, since the rotating portion 13 at the tip rotates at a steep angle and retreats along a guide (not shown), the buttering conveyor 10'' The crumbs are returned to the surge tank 19 via the receiving chute 25 with a return slope provided on the lower side, and are not discharged to the crumb conveyor 12 side. This is to prevent so-called lumps from occurring.

In addition, butter 1 accidentally attached to the second stage butter ring conveyor 10'' and tried to retreat.
4 falls into the receiving chute 25', which is installed with a forward slope, and similarly hits the surge tank 1, as shown in Figure 5.
It is set to be returned to 9.

The rear chute 25' has a larger slope than the front receiving chute 25, so that the butter 14 whose viscosity has increased due to temperature drop can easily return to the surge tank 19 and be reused. There is.

Next, in the dressing section 3, as shown in FIGS. 1 and 6, a dressing conveyor 12 is stretched in the longitudinal direction between a driving roller and a driven roller by a transmission (not shown) and endlessly circulates at a predetermined speed. As shown in FIG. 8, a divider 27 is provided on the base side of the frame via a holder 26 just before the connection part of the buttering conveyor 10'' to separate the granular material. The bread crumbs 31 are evenly dispersed in the width direction at the feeding end to form a layer with as uniform a thickness as possible.

Thus, as shown in Fig. 1 and 6 in the substantial part of the coat -to -12 tiered part, the pressure roller 28, 28, a three -stage piercing device of the front and left and after three stages via a predetermined span. As shown in FIG. 13, the clothing conveyor 12 is stretched flat at the starting and ending ends, and gradually extends from both sides into a roughly U-shaped cross section. Bread crumbs 31 are surely sprinkled on both sides of the fried food material 2'' which has been squeezed and buttered.

Between the first-stage pressing rollers 28, 28 and the battering conveyor 10'', there are plate-shaped crumb gathering disks 29, 29 on the left and right, as shown in FIGS. The breadcrumbs 31 are pivoted so that they contact each other in an inclined position and rotate due to friction, and the breadcrumbs 31 are placed in front of the pressing rollers 28, 28 so that the shucked portion of the material 2'' is covered with the breadcrumbs 31 in an optimal state. It has an adjustment function so as not to cause turbulence in the flow, and is attached to the clothing conveyor 12.

Then, as shown in FIG.
Of the three stages of pressing rollers 28, 28, 28, the second stage pressing roller 28 and the third stage pressing roller 28
A pair of well-known level sensors 30, 30 of photodiodes are provided on the frame between them, facing each other on both upper surfaces, and control the amount (thickness, height) of the bread crumbs 31 on the battering conveyor 12 to that level. Based on the detected amount, the amount of bread crumbs 31 supplied from the bread crumb hopper 36 is automatically adjusted to a set amount via a control device (not shown).

As shown in FIG. 1, between the three stages of pressure rollers 28, 28, 28, a pair of rubber tube spreading pressure rollers 32 are disposed in the front and back direction along the longitudinal direction.
32 is rotatably installed along the vertical direction via a horizontal support shaft (not shown) between both inner surfaces of the clothes conveyor 12 to be squeezed, and as shown in FIGS. A light pressing force of a preset pressure is applied from above to the material 2, which is covered with bread crumbs 31 from both sides by the attached conveyor 12, to cause the so-called bread standing phenomenon, and furthermore, to prevent the bread crumbs from being damaged, a light pressing force is applied from above to the material 2, which is coated with bread crumbs 31 from both sides. Combined with the reaction force of It is designed so that bread crumbs 31 can be sprinkled evenly throughout the bread crumbs.

The inside of each spreading pressure roller 32 contains water or air, and furthermore, a predetermined size of metal or resin.
Filling a predetermined number of heavy weight balls etc. with bread crumbs 3 with a soft texture equivalent to traditional handmade covering work.
It is made to roll so that it can cover the peeled meat part of 1 in a standing state.

Then, as shown in FIG.
A return conveyor 33 is provided in a direction perpendicular to the lower end of the supply conveyor 34 and a chute 35, which are connected to each other with their ends overlapped in an L-shape in plan view, and are connected to the clothing conveyor 12 and the closed cycle conveyor 33. As described below, only the bread crumbs 31 separated from the material 2 are collected and circulated, and are effectively used for coating and re-supplied. A damper (not shown) of the crumb hopper 36 controls the amount (thickness, height) of the bread crumbs 31 deposited on the battering conveyor 12 of the level sensors 30, 30, which are electrically connected via a control device (not shown). The damper of the hopper 36 is electrically controlled to open and close so that the bread crumbs 31 are present between the high level and the low level by detection, and a controlled amount of the bread crumbs 31 is always on the batter conveyor 12. It is conveyed to perform a covering action on the material 2.

In the finishing section 7, as shown in FIG. 11, a string conveyor is provided as a sieving conveyor 37, overlapping the starting end of a conveyor 38 to the next stage, and furthermore, 37 and below the conveyor 38, a return conveyor 39 is provided in a reverse feed type, and the rear end faces the return conveyor 33 and is separated from the fried food 2''' by the sieving conveyor 37. The bread crumbs 31 are circulated in the battering section 4 and returned to the battering conveyor 12 for effective use.

As shown in FIG. 11, the fried foods 2'''' sorted by the sorting conveyor 37 are transferred to the next stage, a string conveyor type twisting conveyor 40. faces the slit 42 at the tip of the twisting plate 41, which is twisted at a predetermined angle to the left in the traveling direction from the starting end side to the tip end, and the lower envelope surface of the twisting plate 41 on the advancing side in contact with the 14th, 1st
As shown in Figures 5 and 16, the left side in the direction of movement is gradually lowered to give the fried food 2'''' a leftward twist, so that the fried food 2'''' While moving forward along the longitudinal direction of the traveling direction, the first
At least one on the left side as shown in Figures 4, 15 and 16.
The fried food rotates and rolls, falls onto the conveyor 38, and is transported forward, during which time the fried food is completely covered with breadcrumbs 31 by the pressing rollers 28, 28 and the spreading pressure rollers 32, 32, as described above. 2
By rolling it laterally to the left with respect to ``'''', the finishing action of covering the entire surface with bread crumbs 31 is performed,
Bread crumbs 31 adhering to the butter 14 are coated more uniformly to eliminate exposed parts of the butter 14, thereby preventing black discoloration or the like during cooking at home.

Furthermore, in the package section 8 on the side of the finishing section 7, a tray 44 set with a predetermined number of sheets is rotated one by one by a motor 45 at the same speed as the conveyor 38 in an automatic feeding device 43 near the base thereof. The fried foods 2''''2''''... are sequentially supplied onto the moving conveyor 46 and, as described above, are individually rotated by the twisting conveyor 40 and conveyed close to the conveyor 46. The food is stored in each tray 44 in an orderly manner and transported to the next freezing process.

In the above configuration, when battering the material 2'' with bread crumbs 31 via the viscous batter 14, all drive units are activated via a control panel (not shown) of the device and set on the coating conveyor 12. amount of bread crumbs 31 with an average thickness, and a predetermined amount of batter 1 is supplied to the surge tank 19 in the battering section 4.
4 is supplied to the jacket 18 to cool the butter 1 to avoid temperature rise during feeding and to maintain a predetermined viscosity.
4 is pumped up to the buttering tank 17 while maintaining its viscosity stably without containing air bubbles, and is brought to the set viscosity state while following the temperature drop process by air cooling to the buttering hopper 15 via the chute 16. A banner of butter 14 shown in FIGS. 9 and 10 is formed on the buttering conveyor 10'' from the flat nozzles 24, 24, 24 and lowered.
0, as shown in FIG. 4, materials 2'', 2'', 2''...
When ... is placed and supplied intermittently at predetermined intervals in a posture orthogonal to the buttering conveyor 10, the materials 2'', 2''... are transferred to the buttering conveyor 10, 1.
0' in the direction of the tip, and as described above, in the buttering conveyor 10'',
The butter 14 enters the banner part from the nozzles 24, 24, 24, but as mentioned above, the butter 1
In step 4, the temperature decreases in the previous process, the viscosity reaches the set viscosity, and the surface tension increases, so after that, step 3
The banner-shaped butter 14 from the stage nozzles 24, 24, 24 is integrally connected, and therefore,
The invading materials 2'', 2''... go around not only the lower back side but also the side surfaces, and the base coating is battered all over the entire surface, and the tip side of the battering conveyor 10'' As shown in Figures 7, 8 and 10 from
The battering conveyor 10'' is arranged to be inclined in the direction of movement of the material 2'', so that the material 2'' falls onto the dressing conveyor 12 from the head portion first.

Therefore, the battered material 2'' is discharged and placed on the breadcrumbs 31 deposited on the battering conveyor 12 evenly by the divider 27 along the traveling direction of the battering conveyor 12, and is battered in the longitudinal direction. The bread crumbs 31 move in parallel with the attached conveyor 12, but are regulated by the crumb collection disks 29, 29, and are squeezed while flowing in a rectified manner, and the stacked crumbs 31 are squeezed from both sides in an overhanging manner. Further, as shown in FIGS. 12 and 13, a soft pressing force is applied from above by a spreading pressure roller 32 to the inside of the bread crumb conveyor 12, which approaches the bread crumb conveyor 12 from both sides by pressure rollers 28, 28. Due to the reaction force from the lower part, the material 2 is conveyed while being uniformly and reliably covered with breadcrumbs 31 from all directions, top, bottom, right and left, and the so-called standing state of the bread is maintained, and then it is released left and right again. Fried food 2 coated in coating conveyor 12
``'''' is baton-touched to the sieving conveyor 37 from its terminal end.

During this time, in the battering conveyor 12, the battering conveyor 1 at the final stage in the battering section 4
0'' turns at a steep angle and retreats, the batter 14 that did not participate in the battering also returns to the surge tank 19 from the receiving chute 25 through its viscosity, and is discharged to the batter conveyor 12. Therefore, the bread crumbs 31 on the battering conveyor 12 are not moistened by the butter 14, and the batter 14 that forms the basis of lumps is not released, and the bread crumbs 31 on the battering conveyor 12 are not moistened by the butter 14. The amount (thickness, height) of the bread crumbs 31 on the coating conveyor 12 is constantly detected by the level sensor 30 at its high level and low level, and when the bread crumb hopper is at a low level, it is conveyed together with the battered material 2. A damper (not shown) 36 is opened via a control device (not shown), and a constant amount of bread crumbs 31 is always supplied from the supply conveyor 34 and the chute 35 to the bread crumb conveyor 12, so that the covering action of the bread crumbs 31 continues. It will be done.

Of course, the bread crumbs 31 which are circulated and recovered from the return conveyor 33 via the sieving conveyor 37 and the return conveyor 39 are effectively utilized.

Therefore, from the sieving conveyor 37 to the twisting conveyor 4
The fried food 2''''' which has been baton-touched at 0 is rotated to the left in the direction of movement of the twisting conveyor 40, so that it is placed on the twisting plate 41 at least once sideways and maintained in a standing state with respect to the batter 14. The soft adhesion of the bread crumbs 31 is completely finished, and the exposed batter 14 is eliminated, and the bread crumbs 31 are transported forward to the package conveyor 46 side of the conveyor 38, and each tray 44 from the tray supply device 43 is
They are sequentially stored in an orderly manner and transported to the next freezing process.

The above-mentioned cycle is thus carried out continuously during the supply of the tailed shell material 2'' to the buttering conveyor 10.

It goes without saying that the embodiments of the invention of this application are not limited to the above-mentioned embodiments; for example, various embodiments can be adopted, such as providing a damper for adjusting the outflow amount in the nozzle of the viscous material hopper. be.

Further, as a design change, it is also possible to make the opening amount of the nozzle freely adjustable. or,
It is applicable not only to fried shrimp and crab potion, but also to various coated foods such as frozen ice cream with a high butter content, coated with Chiyokolate as a base, and ice cream sticks and korotsuke (Japanese porridge cake), which are coated with powdered nuts, etc. Of course, it is also applicable.

Therefore, the viscous material may be other than butter, such as chocolate, butter, etc., and it is of course possible to use various granules such as nuts, sugar, sesame, etc.

<Effects of the Invention> As described above, according to the invention of this application, basically when producing battered foods such as fried shrimp or stick-shaped ice cream, a viscous material such as butter or chiyocolate is applied uniformly to the entire surface of the material. Therefore, the subsequent coating of granules such as bread crumbs and nuts can be carried out reliably, and desired coated foods can be mass-produced with the precision as designed. As a result, the quality of the coated food is good and the reliability of the product is increased, which is an excellent effect.

Therefore, since the coating conveyor and the coating conveyor are connected separately,
Since each can be adjusted independently, the coating of the viscous material and the coating state of the coating conveyor can be adjusted independently, and therefore the product accuracy can be adjusted as desired. The effect is also produced.

Since the coating conveyor that coats the viscous material that forms the base is a plurality of string conveyors installed together, the flat shape of the hopper of the viscous material that is provided facing from above at its tip is The tape-shaped viscous material from the nozzle is not only applied to the side of the material that is conveyed at predetermined intervals on the string conveyor, but also between the string conveyors. Due to its strong surface tension due to its viscosity, it immediately integrates with the material even after passing through the string conveyor, so it constantly descends in a drape-like manner not only on the material but also on the string conveyor, preventing intrusion. Of course, the aspects of the material that passes through it,
The viscous material also wraps around the lower back surface, providing an excellent effect of ensuring thorough coating.

In addition, since the nozzle extending from the viscous material hopper is formed flat in the direction intersecting the direction of movement of the material, it is easier for the viscous material to wrap around the string conveyor and to coat the entire surface of the material. An excellent effect is achieved in that it is carried out reliably.

By designing the nozzles to be provided in multiple stages in the front-rear direction, it is possible to uniformly coat the entire surface of the material more accurately.

Furthermore, since the coating conveyor is a string conveyor, the length of the end portion connected to the coating conveyor is changed in the direction of movement of the coating conveyor, so that the envelope surface in plan view and front view is formed in an inclined shape. As a result, the material coated with viscous material can be dropped from the leading end or the trailing end first, and the conveying posture on the dressing conveyor can be aligned in the direction of travel. It is also possible to more accurately apply the dressing to the granular material from both sides of the dressing conveyor.

By installing a receiving chute connected to a surge tank or the like on the lower side of the coating conveyor on the return slope, the viscous material that has been coated on the material can be released to the coating conveyor through the viscosity of the viscous material. This has the advantage of improving collection efficiency, improving material yield, and reducing costs, as it can be returned to the surge tank without adding any moisture to the granules on the coating conveyor. This has the excellent effect of avoiding the formation of so-called lumps and ensuring more reliable dressing.

The leading end of the string conveyor is sharply bent at the upper part of the receiving chute to form a circulating part, so that the viscous material that tends to remain on the string conveyor is not discharged to the coating conveyor and can be immediately collected. An excellent effect is achieved in that the above-mentioned effects can be further promoted.

In addition, since the disc pump is connected to the hopper of the viscous material facing the coating conveyor, the hopper of the viscous material interposed between the nozzle and the disc pump reaches a predetermined viscosity by cooling the viscous material. The effect is that the viscous material can be made thicker and the drop of the viscous material from the nozzle of the viscous material onto the material of the coating conveyor can be further ensured.

In this way, the disc pump has a plurality of discs installed in a guide pipe with a circular cross-section or the like so as to rise, so that the viscous material such as butter is not subjected to the stirring and mixing action in the process of rising to the hopper. Therefore, since no air bubbles are included, temperature rise can be prevented and stable viscosity can be maintained, and the viscous material can be successively hopped by the volume between the guide pipe and the disk. Since the weight of the viscous material descending from the hopper to the nozzle can be kept constant, this also has the excellent effect of accurately coating the material of the coating conveyor with the viscous material. is played.

By synchronizing and continuously operating the battering conveyor and coating conveyor, a homogeneous mass production system for battered foods has been established, allowing for stable supply, cost reduction, and regular market distribution. It also has the effect of being able to contribute.

[Brief explanation of the drawing]

The drawings are explanatory diagrams of one embodiment of the present invention, in which Fig. 1 is an overall schematic plan view, Figs. 2 and 3 are views of the battered food, and Fig. 4 is a schematic plan view of material supply on a coating conveyor. Figure 5 is a partial cross-sectional side view of the connection of the disc pump to the viscous material tank;
Fig. 6 is an enlarged plan view of the joint between the coating conveyor and the coating conveyor, Fig. 7 is a partial cross-sectional side view of the position in which the material is transferred to the coating conveyor at the end of the coating conveyor, and Fig. 8 is the coating conveyor and the coating conveyor. Enlarged side view of the joint part of the dressing conveyor, No. 9
The figure is a side view of the hanging state of the viscous material at the end of the coating conveyor, Figure 10 is a cross-sectional side view of the same, Figure 11 is an enlarged plan view of the finished part and package part, and Figure 12 is the rolling pressure roller and the material. perspective view of the assembly, No. 13
The figure is a partially sectional front view, and Figures 14, 15, and 16 are longitudinal sectional views of the battered food in the transversely rotated position on the twisting conveyor. 34... Granule supply conveyor, 12... Coating conveyor, 10... Coating conveyor, 2'...
Food, 1...Battering device, 14...Viscous material, 16...
...shoot, 15...hopper, 24...nozzle,
18... Cooling jacket, 13... Circulating part, 19
...Surge tank, 25,25'...Receiver chute,
20...Disc pump, 22...Guide pipe, 20''...Disc, 21...Drive sprocket, 20'...Flexible tube, 23...
...Suction port.

Claims (1)

[Scope of Claims] 1. A food battering device having a base viscous material coating conveyor connected to a base of a coating conveyor connected to a granular material supply conveyor,
It is a string conveyor with a plurality of coating conveyors for the above-mentioned viscous material, and its tips intersect and face the lower side of the flat nozzles with multiple front and back stages provided at the bottom of the hopper of the viscous material. At the same time, a bending and turning part is formed at the upper part of the receiving chute made of viscous material, and on the other hand,
A pumping type disc pump is interposed between the viscous material hopper and a viscous material surge tank having a cooling jacket, so that the tips of the plurality of string conveyors are in the direction of movement of the dressing conveyor. A fried food dressing device characterized in that the lengths are successively shortened and arranged so that the envelope of the tip is inclined in plan view and front view. 2. In the above disc pump, a large number of discs slidably provided in an attached guide pipe are connected to a flexible tube that engages with a drive sprocket. food coating equipment. 3. The food dressing device according to claim 1, wherein a cooling jacket is interposed between the disc pump and the hopper of the viscous material. 4. The food dressing device according to claim 1, wherein the cooling surge tank connects the receiving chute to a return slope. 5. The food dressing device according to claim 1, wherein the tip of the string conveyor is arranged such that the lower level thereof is inclined upward with respect to the traveling direction of the dressing conveyor. . 6. The food dressing device according to claim 1, wherein the flat nozzle has an opening amount that can be adjusted freely. 7. The food dressing device according to claim 1, wherein the height of the tip of the flat nozzle is different in the front and back. 8. The food dressing device according to claim 2, wherein a suction port for the guide pipe is formed in the surge tank.