JPH08173061A - Continuous neutralizing method of extrusion-molded konjak and its equipment - Google Patents

Abstract

PURPOSE: To provide an effective neutralizing method capable of' neutralizing konjak in a short time and its equipment. CONSTITUTION: In this continuous neutralizing method of extrusion-molded konjak is composed of placing a multiholes conveyor passing through a treating tank filled with a neutralizing solution, supplying extrusion-molded konjak as a continuous state or a cut state onto the conveyor, flowing the neutralizing solution with keeping pH of the neutralizing solution in a defined range, transferring the konjak in the neutralizing solution on the multiholes conveyor with floating the konjak, thus continuously performing neutralizing treatment. A multiholes lower part-transferring conveyor 2 and an upper part-transferring conveyor 3 are placed inside a neutralizing treatment tank 1 giving a prescribed interval and the neutralizing treatment is performed between the upper and lower conveyors transferring with placing a controlling means keeping pH of the neutralizing solution in the neutralizing treating tank 1 in a defined range and with placing a floating means giving lift to the konjak 13 supplied onto the lower transferring conveyor 2 to provide the objective neutralizing equipment for extrusion-molded konjak.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION The present invention relates to a method for continuously neutralizing not only ordinary thin konjac, but particularly extrusion-molded konjac having a relatively small cross-sectional area represented by surface streaky thin-walled konjac and thread-like konjac. Regarding the device.

[0002]

2. Description of the Related Art In recent years, along with changes in eating habits, the opportunity to eat konjac raw (raw food) has increased, and the market for sashimi konjac and salad konjac is gradually expanding. The surface streaky thin-walled konjac developed by the present inventor and applied for (Saikaihei 2-46589) has been spotlighted as an epoch-making product for raw eating, and its demand is increasing year by year.

The requirement for raw food is that cooking, including seasoning, can be done easily without much effort. Take out the product from room temperature or refrigerated storage, konjac alone, or
It is necessary to add vegetables and seaweed and add seasonings so that they can be eaten quickly and deliciously. PH11 after manufacturing
When konjac stored in the alkaline state of ~ 12 is applied with soy sauce, dressing, and other commonly used acidic seasoning, the original taste of the seasoning may not be obtained or the color may change.

In order to alleviate this phenomenon as much as possible, there is a method of washing with water and draining the water before cooking, but this is not a sufficient method, and if draining is not done properly, it becomes watery and has the opposite effect.

On the other hand, in order to provide konjac deliciously for raw consumption, it can be stored as an acid, and the effect is that it does not require washing with water during cooking and can be used immediately by draining it. The ride is smooth and the taste never fades. Konjac stored in acid,
It has already been marketed as konjac for sashimi konjac and salad, and the one to which a patent has been applied is disclosed in JP-A-58-28244.
JP-A-59-169462, JP-A-59-227266, JP-A-60
-83562 and JP-A-64-60349. As an example of a method for producing acidic konjac, Japanese Patent Laid-Open No. 58-28244 discloses a method of immersing konjac for 12 to 24 hours to obtain a solution having a pH of 3.5 to 4.5. As a method of acid shirataki, dip it in an acidic liquid having a pH of about 2.8 to 4.0 to give a pH of 3.5.
A method for obtaining decolorized and oxidized shirataki of about 4.5 is introduced.

However, all of these methods are batch-type neutralization treatment methods, and as the neutralization progresses, liquid
Since the pH rises and the neutralization speed slows down and the treatment takes too long, it does not lead to the process before and after the continuous process, which is difficult to be connected to mass production.

[0007]

In order to mass-produce surface-stretched thin-walled konjac etc. that has been subjected to acid treatment, it is necessary to incorporate a neutralization treatment step into the continuous steps of extrusion molding → heat gelation → cutting → weighing and filling. Therefore, it has been a challenge to develop an efficient neutralization treatment method and an apparatus therefor capable of performing neutralization in a short time.

[0008]

Means for Solving the Problems As a method for efficiently performing neutralization, the present inventor provided a multi-passive conveyor that passes through a treatment tank containing a neutralizing solution, and extrusion-molded konjac on the conveyor. Supplied in a continuous state or cut, while maintaining the pH of the neutralizing solution in a certain range, continuously moving the neutralizing solution in a perforated conveyor while floating the konjac while flowing the neutralizing solution. We have developed a continuous neutralization method for extrusion-molded konjac, which is characterized by neutralization.

In this continuous neutralization method, it is advisable that the extrusion-molded konjac in a continuous state is shaken in a direction substantially at right angles to the traveling direction. The shaking is performed by traversing the extrusion-molded konjac onto a moving lower porous conveyor and spreading it in a plane and arranging it, or by reciprocating or elliptical feeding into the neutralizing solution.

As a means for levitating the extrusion-molded konjac supplied on the perforated conveyor in the neutralizing solution, it is preferable to discharge the neutralizing solution from the lower part of the conveyor to the upper part to float the konjac.

The continuous neutralization apparatus for extrusion-molded konjac of the present invention comprises a porous lower transfer conveyer and an upper feed conveyer, which are arranged at predetermined intervals inside the neutralization treatment tank, and the neutralization liquid of the neutralization treatment tank is It is a structure for neutralizing the moving upper and lower conveyors by providing an adjusting means for holding the pH in a certain range and a levitation means for giving a buoyancy force to the konjac supplied on the lower transfer conveyor.

Further, a perforated conveyor having a partition which prevents the extruded konjac in a cut state from moving outside a predetermined section is arranged in the neutralization treatment tank, and the pH of the neutralization solution is put in the neutralization treatment tank. This is a structure in which an adjusting means for holding the konjac in a certain range and a levitation means for giving a buoyancy to the konjac are provided and the neutralization treatment is performed while moving the conveyor.

The multi-hole conveyor referred to here is a net-like conveyor usually called a net conveyor or a structure in which a punching metal strip is stretched endlessly. From the viewpoint of the diffusion effect of the neutralizing solution, the upper conveyer is preferably a porous one like the lower conveyer described above, but it may be one without a hole simply provided with a blade-like retainer for moving the plate. Good.

[0014] The pH adjusting means, as the neutralization progresses,
The pH of the liquid rises over time, and the pH of the konjac and the neutralization liquid
In order to prevent the difference in pressure from decreasing and the propulsive force due to diffusion to decrease and the neutralization speed to slow down, a neutralizing liquid circulation pump that circulates the neutralizing liquid and a pH detector that constantly detects the pH of the liquid , Consisting of a pH adjusting liquid pump that supplies the pH adjusting liquid
The structure is such that the pH is adjusted within a certain range.

[0015]

[Action]

1) Since the extruded konjac is moved in the neutralizing solution while being floated, the extruded konjac is efficiently neutralized while moving. Further, the conveyor guides the extrusion molding konjac in the traveling direction, and at least one of the upper and lower conveyors has a porous structure, thereby facilitating the flow of the neutralizing solution to further enhance the neutralization, and in addition to the neutralization. The pH of the neutralizing solution that changes with changes can be easily adjusted to a certain range.

2) A continuous extrusion-molded konjac gelated by heating is traversed at a right angle to the traveling direction and spread on a perforated conveyor in a plane to arrange it.
It becomes possible to stock long objects in the neutralization device without forming a dumpling, and the moving speed in the neutralization device is extremely slow compared to the speed that is sent linearly in the traveling direction from the previous process. Therefore, the time required for neutralization can be secured even if the length of the device is shortened.

3) While slowly moving the extrusion-molded konjac arranged in a plane on the perforated conveyor in the neutralizing solution, the neutralizing solution is discharged upward from the lower part of the perforated conveyor toward the konjac on the conveyor, By making a liquid flow perpendicular to konjac and making it float, it is possible to reduce the contact between konjacs and to secure a sufficient contact area between konjac and liquid. At the same time, the pH of the konjac surface which rises with time as the neutralization progresses can be brought close to the pH of the entire neutralization liquid by the liquid flow to secure the diffusion driving force.

4) By circulating the neutralizing solution in the apparatus, the pH of the neutralizing solution can be made uniform as a whole, and another pH adjusting solution is supplied in an amount consumed for neutralization. Therefore, the driving force for neutralization by diffusion, that is, the difference in pH between konjac and the neutralizing solution can be secured within a certain range. Therefore, compared to the batch method, the processing time can be greatly shortened and
A stable neutralization process becomes possible.

[0019]

【Example】

Example 1 In FIG. 1, 1 is a neutralization treatment tank, 2 is a net-shaped transfer conveyor for continuously moving konjac, and 3 is a transfer conveyor while the konjac is held at a constant floating height while being transferred. It moves at the same speed as 2 and is also net-shaped, and at the same time blade-like pressers 18 protruding at an appropriate height are provided on the outer periphery at appropriate intervals to prevent the konjac on the transfer conveyor 2 from shifting in the traveling direction. In this structure, the conveyor itself is vertically movable so that the distance between the conveyor and the transfer conveyor 2 can be adjusted. Supply section near the entrance of the second transfer conveyor
Above 14 is a traversing device 12 for arranging continuously heated surface-gelled thin-walled konjac 13 on the transfer conveyor 2 in a regular plane substantially at right angles to the traveling direction (see FIG. 2). Above the discharge part 15, a device for supplying the washing water 19 after the completion of neutralization is provided.

In order to neutralize between the upper and lower conveyors while imparting buoyancy to the konjak supplied to the lower transfer conveyor so as to float between the upper and lower conveyors while keeping the pH of the neutralizing solution within a certain range, Neutralization solution 16 in neutralization tank 1
A neutralizing liquid circulation pump 4 and a pipe 6 for circulating the liquid are provided, and the neutralizing liquid sucked from the suction port 5 is directed downward under the transfer conveyor 2 via the pipe 6 and the circulating pump 4 at appropriate intervals. The structure is such that the discharge is continuously carried out from the discharge port 7 provided on the surface of the transfer conveyor 2 toward the surface streaky thin-walled konjac 13. Further, 8 is a pH detector, 9 is a pH adjusting solution tank, 10 is a pH adjusting solution pump, and a pH adjusting solution tank is filled with a pH adjusting solution 17 having a pH lower than that of the neutralizing solution 16. The pH of the neutralizing solution 16 in the neutralization tank 1 is always detected by the vessel 8, and if the pH of the neutralizing solution 16 becomes high, the pH adjusting solution pump 10 is used.
The pH adjusting liquid 17 is sent to the neutralization treatment tank so that the pH of the neutralizing liquid 16 can always be kept within a certain range.

In this example, the neutralization liquid 16 was added to the neutralization tank 1.
A 0.8% aqueous citric acid solution at 20 ° C. was added to the upper surface of the feed conveyor 3. Next, pH 1 which was heated and gelled in the previous step
A continuous surface streaky thin-walled konjac 13 of 1.5 to 12.0 is fed by the traverse device 12 to the feeding section 14 of the transfer conveyor 2,
While continuously arranging at a width of about 1 m at right angles to the traveling direction, the solution is advanced into the neutralizing solution 16 and is fed so that the konjac is appropriately floated between the lower surface of the feed conveyor 3 and the upper surface of the transfer conveyor 2. The height of the conveyer 3 and the discharge amount from the neutralizing liquid circulation pump 4 were adjusted, and the neutralizing liquid was moved while being discharged upward from the discharge port 7 for neutralization processing.

A transfer conveyor 2 sent into the neutralization tank 1
The ratio of the total amount of the surface streaky thin-walled konjac 13 to the amount of the neutralizing solution 16 was 1: 8. The floating state of the surface streaky thin-walled konjac resulting from the discharge of the neutralizing liquid from the discharge port was partially lifted depending on the distance between the discharge ports, and the entire surface was sometimes wavy up and down.

Surface streaky thin-walled konjac 13 that has been neutralized
Washed water 19 was sprinkled at the discharge part of the neutralization tank 1 and sent to the next step. By this continuous neutralization, a surface streaky thin-walled konjac having a pH of 2.8 to 3.2 was obtained in a treatment time of 8 minutes in the neutralization treatment tank 1.

Example 2 A continuous surface streaky thin-walled konjac that has been gelled by heating may be cut into a predetermined length before the neutralization treatment. The example is shown below. 3 and 4 are devices for carrying out this. The apparatus is almost the same as that in the first embodiment. In this example, the transfer conveyor 2 is provided with partitions 20 at predetermined intervals. PH 1 after gelling by heating and cut into a length of about 7-8 cm
The surface streaky thin-walled konjac 13 having a thickness of 1.5 to 12.0 was continuously supplied to the inlet of the moving porous transfer conveyor 2, and Example 1
The same process was carried out. At this time, the partition 20 could prevent the konjac from freely moving in the traveling direction due to the liquid flow from below.

Embodiment 3 FIG. 5 shows another embodiment, in which the perforated transfer conveyor 2 is provided with a high number of partitions 20 provided at predetermined intervals so that the surface streaky thin-walled konjac after cutting can be freely moved in the traveling direction. It is designed to suppress the movement to. As a means for suppressing the free movement of konjac, a container having a mesh structure may be placed on the transfer conveyor 2 depending on the volume of the partition, and the inside may be neutralized.

[0026]

EFFECTS OF THE INVENTION The conventional konjac neutralization treatment method is a batch method and requires a long time for the treatment, but the continuous neutralization method and apparatus of the present invention can be used for a very short time. With this, a large amount of processing can be stably performed. This allows
Extrusion molding → heating gelation → [neutralization, acid treatment] → cutting → weighing and filling can be performed as a continuous integrated facility in the production of extrusion-molded konjac such as surface streaky thin-walled konjac and thread-shaped konjac, and konjac after cutting Since the same effect can be exerted also on, it is possible to provide more delicious raw food konjac efficiently, in large quantities, and at low cost.

[Brief description of drawings]

FIG. 1 is a side view of an extrusion-molded konjac continuous neutralization apparatus of the present invention.

FIG. 2 is a plan view of an essential part of the conveyor section.

FIG. 3 is a side view of the continuous neutralization device for extrusion-molded konjac of the present invention.

FIG. 4 is a plan view of a main part of the conveyor section.

FIG. 5 is a side view of the continuous neutralization device for extrusion-molded konjac of the present invention.

[Explanation of symbols]

 1 Neutralization tank 2 Transfer conveyor 3 Feeding conveyor 4 Neutralizing solution circulation pump 7 Discharge port 8 pH detector 9 pH adjusting solution tank 10 pH adjusting solution pump 12 Traversing device 13 Surface streaky thin konjac 16 Neutralizing solution 20 Partition

Claims (5)

[Claims] 1. A perforated conveyor that passes through a treatment tank containing a neutralizing solution is provided, and extrusion-molded konjac is supplied on the conveyor in a continuous state or cut, and the pH of the neutralizing solution is kept within a certain range. A continuous neutralization method for extrusion-molded konjac, characterized in that the neutralization solution is allowed to flow and the konjac is floated while the neutralization solution is moved by a perforated conveyer while being held to continuously perform neutralization treatment. 2. The continuous neutralization method for extrusion-molded konjac according to claim 1, wherein the extrusion-molded konjac in a continuous state is shaken in a direction substantially perpendicular to the traveling direction. 3. The extrusion-molded konjac according to claim 1, wherein the neutralization liquid is discharged from the lower part of the conveyor to the upper part of the extrusion-molded konjac supplied on the perforated conveyor to float the konjac. Continuous neutralization method. 4. An adjusting means for arranging a porous lower transfer conveyor and an upper feed conveyor at a predetermined interval inside the neutralization treatment tank, and maintaining the pH of the neutralization solution in the neutralization treatment tank within a certain range. A continuous neutralization device for extrusion-molded konjac, which is provided with a levitation means for imparting buoyancy to konjac supplied on a lower transfer conveyor and performs neutralization processing between upper and lower conveyors moving. 5. A neutralizing solution pH of the neutralization treatment tank is provided by arranging a porous conveyor having a partition that prevents the extruded konjac in a cut state from moving outside a predetermined compartment inside the neutralization treatment tank. A continuous neutralization device for extrusion-molded konjac, which is provided with an adjusting means for holding the konjac in a certain range and a levitation means for imparting buoyancy to the konjac for neutralization treatment.