JPH056992B2 - - Google Patents

Description

[Detailed Description of the Invention] Industrial Field of Application This invention relates to the application of electricity to food materials such as fish paste when producing foods such as fish paste paste products such as kamaboko and various other paste products. The present invention relates to a device that heats the food material by the associated heat generation.

Prior Art In the process of manufacturing paste products such as kamaboko, it is well known that surimi such as fish meat is kneaded, molded into a predetermined shape, and then heated. Various devices are known that utilize the Joule heat generated by this (for example, Japanese Patent Publication No. 55-48789, Japanese Patent Application Laid-open No. 63-207372, etc.). These conventional general heating devices have a configuration in which raw food materials such as surimi are wrapped in a packaging bag or packaging film having fine current-carrying holes, and in that state are placed between electrodes and heated by applying electricity.

Problems to be Solved by the Invention In the above-mentioned device, liquid containing salt etc. that seeps out from the food material permeates the packaging bag or membrane and mediates the conduction between the electrode and the food material. Therefore, since the food material does not come into direct contact with the electrode, it is possible to prevent the food material from adhering to the electrode, and to some extent, it is possible to prevent the food material from being contaminated by the electrode.

However, liquids containing electrolytes such as salt that seep out from food materials permeate through packaging bags and membranes and come into contact with the electrode surface, causing electrolysis, corrosion, and oxidation on the electrode surface. The electrode surface may be contaminated by electrodes, corrosion products, oxides, etc., making it difficult to repeatedly and stably conduct electricity over a long period of time, or these stains on the electrode surface may adhere to food materials, reducing product quality. There was a risk that this would occur.

In order to resolve this inconvenience, it may be possible to brush the surface of the electrode when the electrode is opened and separated from the food material, but in that case, there are problems in that the brushing process is complicated, and When the heating cycle of food materials is short, the surface of the electrode may not always be brushed sufficiently, and even if brushing is done, the corrosion that has occurred on the electrode surface remains, so the reality is that it is not a fundamental solution. It is.

Therefore, the present inventors have already proposed in Japanese Patent Application No. 1-79586 a heating device using Joule heat generation, which can easily and easily prevent food materials and electrodes from becoming contaminated. In other words, the above proposal is a food product in which a conductive food material is placed between a pair of electrodes that are close to and separated from each other, and the food material is heated by passing current through these electrodes to generate heat. In the heating device, a moisture permeable thin film such as cellophane paper is movably disposed between the electrode and the food material, and an aluminum film is movable at least on a surface of the moisture permeable thin film on the electrode side. It is characterized by being placed in

In such a heating device, the electrode and the food material do not come into direct contact with each other, but a moisture permeable thin film and an aluminum film are interposed between the two, and the moisture permeable thin film contacts the food material and the aluminum film makes contact with the food material. Interposed between the wet thin film and the electrode. When electricity is applied to the electrode in this state, the liquid contained in the food material permeates the moisture-permeable thin film, so current flows through the food material through the aluminum film and the moisture-permeable thin film, and as a result, Joule heat is generated, and the food material is heated.
In this case, the moisture permeable thin film is in contact with the surface of the food material, and the electrodes and aluminum film are not in direct contact with it, so the surface of the product is not damaged due to heating. In addition, liquid containing salt that seeps out from food materials comes into contact with the aluminum film, but does not come into contact with the electrodes. When the electrical heating is finished, the electrode is separated from the food material, but since the moisture-permeable thin film and aluminum film can be inserted and removed between the food material and the electrode, they can be used as the electrode is withdrawn. The old moisture permeable membrane and aluminum membrane are removed and replaced with new ones.

As described above, according to the heating device of the proposed invention, the moisture-permeable thin film that contacts the food material and the aluminum film that contacts the liquid exuded from the food material can be inserted and removed between the food material and the electrode. Because of this, dirt generated and attached during electrical heating is carried away from between the electrode and the food material, and as a result, it is possible to prevent the electrode from becoming dirty, and the food material always has new moisture permeability. Since a thin film and an aluminum film are used, it is possible to prevent product contamination and obtain a high quality product.

However, in the heating device proposed in the above-mentioned Japanese Patent Application No. 1-79586, two films, a moisture-permeable thin film such as cellophane paper and an aluminum film, must be sandwiched between the electrode and the food material. Because the membrane must be movable, the device configuration becomes complicated, which increases the cost of the device and requires complicated maintenance and inspection. Since both are treated as consumables, there was also the problem of high running costs.

This invention has been made against the background of the above circumstances, and aims to provide a food material heating device that prevents the occurrence of electrode contamination due to electrical heating, has a simple device configuration, and has low running costs. It is.

Means to Solve the Problem The reason why the electrodes were often contaminated due to current heating in the conventional food material heating device using Joule heat generation as mentioned above is that the conventional device generally uses aluminum or aluminum alloy as the electrode. This is thought to be due to the fact that In other words, with aluminum electrodes, liquids containing salt and other electrolytes leached from food came into contact with the electrodes, causing electrolysis, corrosion, and oxidation, which turned into dirt. Therefore, in this invention, it was decided to solve the above-mentioned problem by using titanium (Ti) or a titanium alloy, which is resistant to electrolysis, corrosion, and oxidation, as an electrode.

Specifically, the present invention heats the food material by arranging a conductive food material between a pair of electrodes that are close to and separated from each other, and applying current to the food material from these electrodes to generate heat. The food heating device is characterized in that the electrode is made of titanium or a titanium alloy, and a moisture permeable thin film is arranged between the electrode and the food material so as to be feedable.

Further, here, it is preferable to provide means for humidifying the moisture permeable thin film.

Function In the heating device of the present invention, when the electrodes are moved in a direction close to each other with food material placed between a pair of electrodes, the moisture permeable thin film comes into contact with both sides of the food material, and the titanium film is placed on the back side of the food material. Alternatively, an electrode made of titanium alloy is in contact. If the electrode is energized in this state, the water contained in the food material will permeate into the moisture permeable thin film, so current will flow from the electrode to the food material through the moisture permeable thin film, and along with this, Joule heat will be generated inside the food material. and the food material is heated.

Here, water containing electrolytes such as salt comes into contact with the electrode surface, but titanium and titanium alloys used as electrodes are extremely resistant to electrolysis, corrosion, and oxidation. This prevents the electrode surface from being contaminated by objects.

When the food material is heated for a predetermined period of time, the electrodes move away from each other, and the electrodes and the moisture permeable thin film separate from the food material. Thereafter, the heated food material is transferred to the next step by an arbitrary transfer means, the next new food material is placed between the electrodes, and the same process is repeated again.

Here, since the moisture permeable thin film can be fed, after being separated from the heated food material, the moisture permeable thin film is fed and brought into contact with the used part, that is, the food material that has finished heating. Deliver the portion and position the unused portion between the electrodes.
By doing this, a new part of the moisture-permeable thin film will always be in contact with the food material.
It is possible to prevent contamination of the moisture permeable thin film due to exudates or deposits from food materials from having a negative effect on the food product.

By providing a humidifying means for the moisture-permeable thin film, even if there is little water leaching out of the food material that is the subject of electrical heating, the moisture in the moisture-permeable thin film will be increased and its conductivity will be improved. It becomes possible to conduct electrical heating smoothly and in a short time by passing a suitable current through the food material.

Embodiment FIGS. 1 and 2 show an embodiment in which the present invention is applied to a heating process of pre-shaped food materials, for example, a heating process after shaping during the manufacturing process of kamaboko with a plate.

In FIG. 1, a conveyor 1 is for conveying kamaboko 3 formed on a plate 2, that is, kamaboko with a plate 3, along a predetermined transfer route 4, and at a predetermined position 6 on this transfer route 4, A heating device 5 according to an embodiment of the present invention is provided. A specific configuration of this heating device 5 is shown in FIG.

In FIG. 2, the transfer path 4 by the conveyor 1
Moisture-permeable thin films 7 made of cellophane paper, paper, cloth, etc. are arranged on both sides of a predetermined position (energized position) 6 in . This moisture-permeable thin film 7 is made in the shape of a long strip, and is adapted to be wound up by a take-up roll 9 from a delivery roll 8 through an energized position 6. Between the delivery roll 8 and the energized position 6 on the running path of the moisture-permeable thin film 7,
A spray 10 for spraying water or mist onto the moisture-permeable thin film 7 is provided as a humidifying means.
On the other hand, on the back side of each moisture permeable thin film 7 at the energizing position 6, an electrode 11 made of titanium or a titanium alloy is provided. These electrodes 11
are configured to be moved toward and away from each other, that is, toward and away from the kamaboko 3 at the energized position 6, by a fluid pressure cylinder or any forward/backward drive mechanism 12.

In the embodiments described above, the electrode 11 is in the retracted position before heating. Therefore, the moisture permeable thin film 7
is also located at a position retracted from the energized position 6. On the other hand, the kamaboko 3 formed on the plate 2 is sent on the conveyor 1 along the transfer path 4 while remaining attached to the plate 2. When the kamaboko 3 reaches the energization position 6, the advance/retreat drive mechanism 12 is activated to move the electrode 11 forward, and the kamaboko 3 is sandwiched between the electrodes 11 via the moisture permeable thin film 7 from both sides. In this state, electrode 1
1, the kamaboko 3 is heated through the moisture permeable thin film 7.
A current flows through it, and it is heated by the heat generated by the internal resistance.

When the energization heating for a predetermined period of time is completed, the advancing/retracting drive mechanism 12 is activated to move the electrode 11 backward, and the moisture permeable thin film 7 and the electrode 11 are separated from the kamaboko 3.
The conveyor 1 sends the electrically heated kamaboko 3 to the next process. At the same time or thereafter,
The take-up roll 9 rotates in the winding direction, and the moisture-permeable thin film 7 is sent out by a predetermined length from the delivery roll 8, and an unused portion of the moisture-permeable thin film 7 is located at a position opposite to the energization position 6. state. Therefore, the unused moisture-permeable thin film comes into contact with the next energized kamaboko to be heated by energization, so any stains on the moisture-permeable thin film from the previous energization heating may have an adverse effect on the product. It will not affect you. Further, when the moisture permeable thin film 7 is fed out from the feed roll 8 in this manner, water or mist is sprayed onto the moisture permeable thin film 7 by the spray 10, and the thin film 7 is humidified to improve its conductivity.

As described above, the kamaboko fish cakes that are sent in sequence are heated, and the moisture permeable thin film 7 is fed a predetermined length each time, and finally the moisture permeable thin film 7 is placed on the delivery roll 8 side.
When the entire amount has been sent out, a new roll is loaded, and the used roll wound on the winding roll 9 side is discarded. That is, the moisture permeable thin film 7 is disposable.

In the heating device of the above embodiment, the pre-formed food material is sandwiched from both sides and heated by electricity. It may also be heated. FIG. 3 shows a heating device according to an embodiment in that case.

In FIG. 3, a mold 20 for molding is made in a hollow shape with openings on both left and right sides, and raw food material before molding is poured into the mold 20 by an injection means (not shown). For example, it is filled with minced fish meat 21. The mold 20 is made of an electrically insulating material such as a synthetic resin, or has at least its surface treated with insulation. On both the left and right sides of the opening of this mold 20, a long strip-shaped moisture permeable thin film 7 similar to that described above is arranged, and this moisture permeable thin film 7 is fed out from a delivery roll 8 and placed on a winding roll 9.
It is configured to be wound up by. Furthermore, electrodes 11 made of titanium or a titanium alloy are disposed on the back side of the moisture permeable thin film 7 on both the left and right sides of the opening of the mold 20, respectively. These electrodes 11 are moved back and forth by a forward and backward drive mechanism 12 such as a fluid pressure cylinder, and sandwich the mold 20 with the moisture permeable thin film 7 sandwiched between them.
As a result, the fish meat paste 2 filled inside the mold 20
The electrode 11 is shaped to close the opening of the mold 20, and the tip end surface of the electrode 11 is shaped to close the opening of the mold 20. Further, a spray 10 as a humidifying means is provided between the delivery roll 8 and the electrode 11 on the travel path of the moisture-permeable thin film 7, as in the example shown in FIG.

In order to shape and heat the minced fish 21 using the above-described apparatus, first the minced fish 21 is placed in a mold 2.
At the same time, the moisture permeable thin film 7 is fed into the left and right side surfaces of the mold 2. In this state, the left and right electrodes 11 are advanced to sandwich the mold 20.
The minced fish meat 21 in 0 is pressurized and molded. In this state, the electrode 11 presses the mold 20 with the moisture-permeable thin film 7 sandwiched between them, so the mold 20 is completely closed, and each of the electrode 11, the moisture-permeable thin film 7, and the minced fish meat 21 is They are in close contact with each other in the order of When the minced fish meat 21 is pressurized, the conductive liquid containing salt and the like oozes out and permeates the moisture permeable thin film 7, and thus each electrode 1
1, the current flows through the moisture-permeable thin film 7 to the minced fish meat 21, and the minced fish meat 21 is heated by the generated heat.

After heating by applying electricity for a predetermined period of time, the electricity is turned off and the electrode 11 is moved back from the mold 21, and in this state, the take-up roll 9 is rotated to move the mold 20 in the running direction of the moisture permeable thin film 7. thin film 7
At the same time, the moisture permeable thin film 7 is peeled off from the mold 20, and the minced fish meat 21, which has been completely heated inside the mold 20, is pulled out from the mold 20. As a result, a new, unused portion of the moisture-permeable thin film 7 is fed between the electrodes 11 for the next molding and heating operation. In this case as well, it is preferable to humidify the moisture permeable thin film 7 with the spray 10 to improve the conductivity of the moisture permeable thin film 7.

In the above explanation, in the embodiments shown in FIGS. 1 and 2, the heating object is applied to kamaboko with a board, but it is of course not limited to this, and also in the embodiment shown in FIG. Molding surimi
Although the heating target is of course not limited to minced fish, any food material that can be electrically energized can be applied.

Furthermore, in each of the examples, a spray was used as a humidifying means for the moisture-permeable thin film, but for example, a sponge roll was used, and the sponge roll was supplied with water and the sponge roll was brought into contact with the surface of the moisture-permeable thin film to humidify the membrane. It's good as well. Of course, if sufficient moisture is expected to be leached from the food material, the humidifying means may be omitted.

In this invention, titanium or titanium alloy includes industrially pure titanium as well as various titanium-based alloys, such as corrosion-resistant titanium alloys represented by Ti-Mo alloys, but in practice, pure titanium is used. It is preferable.

Effects of the Invention According to the food heating device of the present invention, since titanium or a titanium alloy is used as the electrode, electrolysis, corrosion, oxidation, etc. are less likely to occur on the electrode surface during electrical heating, and therefore stains caused by products of these reactions are less likely to occur. It is possible to effectively prevent the products from being adversely affected by the products, and it is also possible to effectively prevent the deterioration of current conduction efficiency caused by the products, and since there is very little dirt on the electrodes, brushing to remove dirt, etc. is no longer necessary, simplifying the work. Furthermore, the device of this invention is disclosed in Japanese Patent Application No.
Unlike the device proposed in No. 79586, no separate aluminum film is used in addition to the electrodes and the moisture-permeable thin film, and contamination of the electrodes is minimized, so the device configuration is simpler than the device proposed above. became
In addition to lower equipment costs, there are also fewer consumables and lower running costs.

[Brief explanation of the drawing]

FIG. 1 is a side view schematically showing an example of a transfer route for kamaboko with a plate equipped with the food heating device of the present invention, and FIG. 2 is an example of the food heating device used in the transfer route of FIG. 1. FIG. 3 is a partially cutaway front view showing another example of the food heating device of the present invention. 3...Kamaboko with board as an example of food material, 7...
Moisture permeable thin film, 10... Spray as an example of humidifying means, 11... Electrode, 12... Advance/retreat drive mechanism, 21...
Surimi fish meat as an example of food material.

Claims (1)

[Claims] 1. A conductive food material is placed between a pair of electrodes that are close to and separated from each other, and the food material is heated by passing current through these electrodes to generate heat. 1. A food heating device, wherein the electrode is made of titanium or a titanium alloy, and a moisture permeable thin film is arranged between the electrode and the food material so as to be feedable. 2. The food heating device according to claim 1, further comprising means for humidifying the moisture permeable thin film.