JPH0556859A - Continuous production method of roll-like-shaped heated or cooled food - Google Patents

Abstract

PURPOSE:To stably, continuously produce heated or cooled food having a uniform roll-like shape without influence of a variety of production conditions and even when food materials in use are different from each other in fluidity and gelation speed. CONSTITUTION:In a continuous production method, a food material A is baked or cooled in a horizontal rotary drum 1 to produce roll-like-shaped products A1. A transfer conveyer such as a screw conveyer 7, etc., is installed in the drum 1 in the traveling direction of the roll-like-shaped products A1 to convey the roll-like-shaped products At. Gelation material is stably rolled in by the forced transfer and roll-like-shaped heated or cooled food products having uniform roll-like shape can be obtained.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for continuously producing a heated / cooled food product in which a food material having fluidity is rolled up.

[0002]

2. Description of the Related Art For example, in the case of producing hot-molded foods such as rolled eggs, there is a method of mechanically or manually winding in a roll using a rectangular pot, but it is a semi-continuous type. , It takes time and labor, cannot cope with labor shortage, and cannot increase productivity. for that reason,
The inventors of the present invention have invented and have already applied for a continuous heating cooking forming apparatus or a continuous production method for continuously producing a roll-shaped baked food product represented by a rolled egg (actual application 2).
-402685, Japanese Patent Application No. 3-104215).

[0003] In this method, an oil film for preventing sticking is applied to the inner peripheral surface of a baking drum that is rotated while being heated, and raw material is dropped onto the inner peripheral surface of the baking drum to which the oil film has been applied to spread and fire it. The raw material gelled by firing is peeled from the inner peripheral surface of the firing drum and wound into a roll, and the roll-shaped molded product is continuously taken out from the tip of the firing drum. When forming into a roll shape, the upper edge of the firing material that rises along the inner peripheral surface of the firing drum is peeled and reversed by the scraping scraper and the winding guide roller provided in the firing drum, and this peeling reversal is performed. The subsequent firing portion is wound in the form of a roll with the portion thus formed as a core, or peeling reversal / rolling is performed by the self-weight and rotational moment of the burning material which has risen without using the scraper / guide roller.

[0004]

As a result of various researches on the above-described continuous production method and apparatus for baked foods, the fluidity of food materials, the rotation speed and the rear end of the baking drums can be found in the operation of the baking drums. It was found that stable continuous operation is possible only when the friction coefficient of the part, the firing temperature, etc. are properly controlled, and a fairly advanced control technique is required.
For example, in order to move the rolled intermediate wound product and the rolled molded product formed into the rear end of the firing drum, the firing drum is mainly moved from the inlet side (upstream side) to the outlet side (downstream side). There is a method of inclining with a downward slope toward the direction, and a method of making the center axis of the firing drum horizontal and providing a portion with a high friction coefficient at the outlet side end of the drum. When the rotation speed and baking temperature are not appropriate, the roll-shaped winding may be uneven or uneven, and the movement of the intermediate rolled product may be inconsistent, which makes it difficult to obtain a roll-shaped molded food product having a certain shape. is there. Further, the subject of the continuous production is a baked food, and a roll-shaped cooled food such as an agar roll which is cooled and formed is not considered.

The present invention has been made to solve the above-mentioned problems, and its purpose is not affected by various conditions, and various food materials having different fluidity, gelation rate, etc. The present invention also provides a method for continuously producing a roll-shaped heated / cooled food product capable of stably and continuously producing a roll-shaped heated / cooled food product having a certain shape.

[0006]

In order to achieve the above object, the present invention applies an oil film or a water film for preventing sticking to the inner peripheral surface of a horizontal rotary drum which rotates while being heated or cooled. The food material is dropped onto the inner peripheral surface of the horizontal rotary drum coated with the film to spread and bake or cool, and the food material gelated by baking or cooling is peeled from the inner peripheral surface of the horizontal rotary drum to roll. In a continuous manufacturing method in which the roll-shaped molded product is wound in a circular shape and continuously taken out from the tip of the horizontal rotary drum, a conveyor such as a screw conveyor or a belt conveyor is moved in the horizontal rotary drum to move the roll-shaped molded product. It is arranged along the direction, and the transfer conveyor is synchronized with the winding speed of the roll to transfer the roll-shaped molded product.

[0007]

The roll-shaped intermediate molded product and the final molded product are automatically transferred during heating or cooling by the inclination of the horizontal rotary drum or the inner peripheral surface having a high friction coefficient on the outlet side.・ Supply amount, drum rotation speed,
If the temperature or the like is not appropriate, unevenness or unevenness occurs in roll-shaped winding, and incongruity occurs in movement of the roll-shaped product, but in the present invention, the transport conveyor is arranged at an appropriate position,
By forcibly transferring the intermediate roll-shaped product with this transport conveyor, the roll-shaped product is stably rolled up, and a roll-shaped heated / cooled food product having a constant shape can be stably and continuously produced. Further, depending on the fluidity of the material and the temperature conditions, the rotation of the drum may be slow, and as a result, the types of products are limited.However, in the present invention, forcible transfer is performed. Allows a wide range of food materials to be used. For example, in the case of baking, wheat flour, buckwheat flour, potato, sweet potato, kudzu, tapioca, soybean flour, purified protein, surimi,
Raw eggs, etc., either alone or in a blended form, either as they are or by being dissolved in water to have fluidity. In the case of cooling, agar, paste kelp, gelatin, cheese, chocolate, and water-soluble / suspending polysaccharides alone or blended, and made to have fluidity either as it is or by being melted and dissolved.

[0008]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below based on illustrated embodiments. FIG. 2 shows an example of a baking drum for producing a roll-shaped heated food product such as a rolled egg.
Is a horizontal drum having a cylindrical shape with both ends open, and is rotatably supported by a drum frame 3 by bearings 2 arranged at both ends thereof, and is rotationally driven by a drive motor and a gear transmission mechanism (not shown). The drive motor is a variable type, and the rotation speed of the firing drum 1 can be set arbitrarily.
Further, the drum frame 3 is, for example, a bendable support leg 3
It is supported by a support leg 3b which can be raised and lowered, and the tilt angle of the firing drum 1 can be arbitrarily set by raising and lowering the support leg 3b.

On the lower surface of the baking drum 1 is provided a heating device 4 including an electric heating type sheet heating element, an electromagnetic induction heating element, etc., and a material supply device 5 and a coating roller 6 are provided inside. ing. The material supply device 5 is a device for dropping raw material A from a stirring and mixing device and a supply pump into the inner peripheral surface of the firing drum 1 from the supply nozzle 5a, and with respect to the rotation of the firing drum 1 in the clockwise direction in FIG. It is placed close to the inner peripheral surface on the right side. Prior to dropping the raw material A, the coating roller 6 spreads oil on the inner peripheral surface of the baking drum 1 to prevent sticking, and contacts the upper inner surface on the left side of FIG. The coating roller 6 is rotationally driven by a motor to roll the inner peripheral surface of the baking drum 1.

In the firing drum 1 having the above-described structure, according to the present invention, as shown in FIG. 1, the screw conveyor 7 is arranged in the firing drum 1 along the moving direction of the roll-shaped intermediate molded product A1. , The roll-shaped intermediate molded product A1 is forcibly transferred and pulled out of the drum. The screw conveyor 7 is arranged so as to prevent the roll-shaped intermediate molded product A1 from rolling down due to its own weight or the like, and is installed so as to be movable at any position. The screw conveyor 7 uses a specially manufactured screw conveyor in which a portion corresponding to the tip of the blade has an extremely obtuse angle like a rotor of a screw pump, and the product is not damaged. The number of screw conveyors is usually one, but in some cases, two or more. The rotation direction is the same as or opposite to the rotation direction of the firing drum 1, and is determined by the positional relationship with the product. The belt conveyor is not limited to the screw conveyor. In this case, the shape of the belt is preferably a concave belt supported by a plurality of rollers, but a flat belt may also be used.

When manufacturing a roll-shaped cooled food product such as an agar roll, a cooling water jacket type cooling drum is used,
A water film is applied from the roller 6 to the inner peripheral surface of the drum to prevent scorching and facilitate peeling. One or more supply ports are provided so that one or more kinds of materials can be supplied, and a material having a relatively high viscosity and a poor spreadability can be forcedly spread by high pressure spraying. Also,
The drum is heated and cooled externally, but in order to increase production efficiency, hot air, infrared rays, cold air, etc. are introduced inside. A scraping scraper or a winding guide roller 8 is provided in the drum so that the position of the scraping scraper or the winding guide roller 8 can be adjusted. When various operating conditions such as speed, drum temperature, and drum rotation speed are met, the material itself can be peeled and inverted without using a scraper or a roller. As the drum 1, a drum having a cylindrical shape, a conical shape, a bell shape, or the like can be used depending on the fluidity of the food material, and at the time of manufacturing, such a drum is fixed in a horizontal state or is inclined at a downward slope. Or a portion 9 having a high coefficient of friction is provided at the end portion on the outlet side of the drum.

<Example 1> This is an example in which a roll-shaped rolled egg is produced from raw egg as a main raw material. (1) First, the drum 1 whose outer surface is electrically heated so that the inner surface temperature becomes 170 ° C. is rotated at 5 rpm, and the egg is applied to the inner peripheral surface of the drum 1 to which the oil for preventing sticking is applied by the application roller 6. A small amount of seasoning was added to and the raw material A obtained by stirring was dropped from the material supply device 5. The supplied raw material A was thinly spread and baked by its fluidity and rotation of the drum 1. (2) The gelled raw material A swells in the clockwise direction along the inner peripheral surface of the drum 1 as the drum 1 rotates (see FIG. 2). The swelling gel was peeled off from the inner surface of the drum by its own weight and the moment generated by the rotation of the drum, and the peeled upper edge part was wound inside.
Here, even when the winding due to its own weight was not satisfactory, the winding guide roller 8 was used to forcibly scrape and stably wind. (3) A core was formed by this entrainment, and the gel that was continuously supplied and was rising was entrained and grown into a roll shape. The winding position was lowered due to the increase in the winding diameter and the increase in the self-weight accompanying the growth of the roll. (4) The wound roll can be continuously taken out from the outlet only by the friction surface 9 having a high friction coefficient installed on the outlet side of the drum 1, but when the drum rotation condition is low and the take-out speed becomes slow, One screw conveyor 7
And continuously taken out. As a result, a roll-shaped rolled egg having a constant shape could be stably and continuously manufactured.

<Example 2> This is an example of manufacturing a jam roll cake. (1) Drop a fluid material containing wheat flour as a main raw material, egg, sugar, and flavor into the inner peripheral surface of the drum 1 from one supply port, and lightly bake it into a sponge-like shape by utilizing the egg's foamability. It was (2) Before the upper edge of the fired gel was peeled off and rolled inward, a jam was dropped on the fired gel from another supply port provided on the side where the drum was rotated. (3) The fired gel was rolled into a jam roll cake in a state that the jam was wrapped in the jam roll cake. Here, the inner temperature of the drum is 130 ° C, and the rotation speed is 2 rp.
By adjusting to m and using the winding guide roller 8 and the screw conveyor 7, it was possible to stably and continuously manufacture a product having a constant shape.

<Example 3> This is an example of manufacturing an agar roll. (1) Agar was melted with hot water at around 90 ° C to make it fluid, and the temperature was adjusted to 75 ° C, and then dropped into a cooling drum. The cooling drum had an inner temperature of 10 ° C. and a rotation speed of 5 rpm, and applied a water film on the inner peripheral surface by the application roller 6. (2) The fluid agar was gelated by cooling, peeled off by the winding guide roller 8 and wound into a roll. (3) Here, three supply ports are arranged on the inlet side of the drum at intervals in the drum axial direction, and normal agar is supplied from the first supply port on the inlet side and blue is supplied from the second supply port. , Third
Agar colored red was supplied from the supply port. By the forced transfer of the screw conveyor, an agar roll having white agar in the center, blue agar having a concentric circle on the outside, and red agar having a concentric circle on the outside can be stably and continuously manufactured.

[0015]

As described above, according to the present invention, in a continuous manufacturing method for continuously manufacturing a roll-shaped molded product by baking or cooling a food material in a horizontal rotating drum, a conveying conveyor is rolled in the horizontal rotating drum. Since the roll-shaped molded products are arranged along the moving direction of the shaped molded products and the transfer conveyor is used, the fluidity and gelation speed are not affected by various conditions. Even if various food materials are used, a roll-shaped heated / cooled food having a certain shape can be stably and continuously produced.

[Brief description of drawings]

FIG. 1 is a schematic cross-sectional view showing an embodiment of a continuous manufacturing method of the present invention.

FIG. 2 is a sectional view taken along line II-II in FIG.

3 is a sectional view taken along line III-III in FIG.

FIG. 4A is a perspective view showing an example of an apparatus for carrying out the present invention, and FIG. 4B is a cross sectional view thereof.

[Explanation of symbols]

 A Food material (raw material) A1 Rolled intermediate molded product A2 Rolled final molded product 1 Horizontal rotary drum (firing drum) 2 Bearing 3 Drum frame 4 Heating device 5 Material supply device 6 Oil coating roller 7 Conveyor conveyor (screw) Conveyor 8 Rolling guide roller 9 High friction coefficient part

Claims (1)

[Claims] 1. An oil film or water film for preventing sticking is applied to the inner peripheral surface of a horizontal rotary drum that rotates while being heated or cooled, and food is applied to the inner peripheral surface of the horizontal rotary drum on which the oil film or water film is applied. The material is dropped and spread and baked or cooled, and the food material gelled by baking or cooling is peeled from the inner peripheral surface of the horizontal rotary drum and wound into a roll, and the roll-shaped molded product is In the continuous manufacturing method for continuously extracting from the tip, a conveyor is arranged in the horizontal rotary drum along the moving direction of the roll-shaped product, and the roll-shaped product is transferred by the conveyor. A method for continuously producing heated and cooled food rolls.