JPH08872Y2 - Nozzle for manufacturing condensed meat products - Google Patents

Description

[Detailed description of the device]

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a nozzle for producing a meat product coated with collagen.

[0002]

2. Description of the Related Art As a method for producing a collagen-coated kneaded meat food, the kneaded meat extruded from an extruder is coated with liquid collagen and immersed in salt water to prevent collagen swelling. A method is known in which, while being conveyed, the meat is cut into a predetermined length, the kneaded meat is dried by heating, and further heated to denature collagen to form a casing. In this method, an annular gap for ejecting collagen is formed surrounding the ejection port of the extruder, and liquid collagen is coated on the kneaded meat immediately after extrusion. However, in the conventional method, only the discharge port having a circular cross section was used, and the obtained condiment food only had a circular cross section. Recently, along with the diversification of eating habits, in addition to the diversification of the ingredients for the condensed meat, various shapes have been desired for the condensed meat food. In order to deal with this, the extrudate from the extruder can be pressed and deformed in salt water or in a drying chamber, but there is a fear that the casing end will open due to the pressing force and the meat material will come out. In addition, when pressed in salt water, the mesh of the reticulated transport surface is extrudate, and when pressed in a drying chamber, shrinkage due to denaturation of collagen has started, so the return after pressing force release is large and the desired shape is obtained. There was a problem that it was difficult to obtain.

Further, since the nozzle has a circular cross section, there is a problem that the above method can only form a simple shape such as an ellipse or a quadrangle. In order to solve these problems, the shape of the nozzle discharge port is the shape required for forming an irregular cross section of the meat,
It is possible to obtain a predetermined cross-sectional shape when ejecting from the nozzle. However, the end face of the conventional nozzle is perpendicular to the discharge direction.
It is a flat surface. Therefore, when this nozzle is used, the discharge end of the nozzle is flat and perpendicular to the discharge direction as in the past.
On the other hand, the collagen discharge port is a circular slit, whereas the nozzle discharge port has an irregular cross-section, so a gap is created between the discharged meat and collagen, and air enters from this gap. Then, it was left in the product, which caused a decrease in the product value. This problem can be addressed if the collagen outlet is aligned with the nozzle outlet, but it is difficult to accurately align the thin slit with the nozzle outlet, and the collagen outlet part changes as the nozzle outlet shape changes. Was also unrealistic.

[0004]

SUMMARY OF THE INVENTION The present invention solves these problems of the prior art, prevents air from invading between the casing of the meat and the collagen, and has a problem in manufacturing the nozzle part. It is an object of the present invention to provide a nozzle that can produce a variety of modified cross-sectional shapes of meat products without being accompanied.

[0005]

The above object of the present invention is a nozzle for forming a kneaded meat extruded from an extruder into a modified cross-sectional shape with a coating of liquid collagen discharged from a peripheral annular gap. Then, the discharge port of the nozzle has a cross-sectional shape necessary for forming a modified cross-section of the meat at the discharge start position which is substantially at the same position as the opening end in the annular gap in the nozzle axis direction. It extends linearly toward the discharge side, and the outer peripheral surface of the nozzle has a shape that follows the annular gap at the discharge start position, and tapers from the nozzle discharge port tip to the vicinity thereof with a smooth curve in the discharge direction. It is achieved by a nozzle for producing a confectionery product, which is characterized in that

[0006]

Embodiments of the present invention will be described below with reference to the accompanying drawings. FIG. 1 shows an example of a manufacturing process of a condensed meat food coated with collagen. The basic structure of this manufacturing process is the same as the conventional one. Juxtaposed 2
A brine conveyer 30 is inclined and extends downward from a discharge port of one extruder 10, and a crimper 40 is arranged in front of the brine conveyer 30. The ground meat is supplied to the extruder 10 from a supply device (not shown), and a collagen coating is applied when the meat is discharged from the extruder. The brine conveyer 30 dips the extrudate in the salt water tank while sending it in the direction of arrow A in order to prevent the collagen from swelling with the salt water. Brine conveyor 3
The extrudate that has passed 0 is introduced into the crimper 40, where it is cut to a predetermined size. The cut extrudate is conveyed in the direction of arrow B by the conveyor 50 in a state where the swelling of collagen is further prevented by salt water and mutual contact is prevented. After that, the extrudate is dried with heated air in a dry tower (not shown). Further, the extrudate is sent to a cooker, and by heating there, the collagen is protein-denatured, and a meat paste food having a casing of required strength is obtained.

FIG. 2 is a vertical sectional view of the nozzle portion of the extruder 10. The nozzle 11 extends along the central axis of the extruder,
The inner member 14 and the outer member 18 are sequentially arranged concentrically on the outer side thereof. The front end of the nozzle 11 serves as a discharge port 12, and the rear end of the nozzle 11 is connected to a kneading meat feeding unit (not shown). The outer peripheral surface of the discharge port 12 has a surrounding portion 15 of the inner member 14.
An annular gap 16 for discharging collagen is formed between the surrounding portion 15 and the external member 18. An internal member 14 surrounding the nozzle 11 is rotatably mounted on the nozzle 11 via a bearing (not shown), and an external member 18 is rotated on the internal member via a bearing (not shown). It is installed freely. Internal member 14
The external member 18 and the external member 18 are respectively connected at their rear portions to the non-illustrated drive portion so that relative rotation is imparted between them. That is, the inner member 14 and the outer member 18 can be rotated in opposite directions, or one can be rotated and the other can be fixed. This rotation is performed in order to cross the fiber directions of the collagen discharged from the annular gap 16 to form a mesh, to make the thickness uniform and to increase the strength.

The cross-sectional shape of the condensed meat food to be obtained may be, for example, a polygon such as a triangle or a quadrangle, or various shapes such as an ellipse, and the discharge port 12 has various shapes. Shaped. FIG. 3 shows an example of the discharge port 12. In order to obtain a kneaded meat food having a square cross section, the discharge port 12 of the extruder nozzle has an edge C corresponding to the straight line portion at the center of the discharge port as shown in FIG. 3 (c). It must be curved in a convex shape facing. Further, in order to clearly form the corner of the square cross section, the discharge port of the nozzle is
As shown in (c), it is desirable that the edge portion corresponding to the corner portion has a portion D extending in a slit shape with the aligned edge portions positioned substantially in parallel. As shown in FIG. 3A, when the discharge port 12 has a square cross-section, after discharge, the cross-sectional shape is finally close to a circle due to elasticity of the kneaded meat and contraction of the coated collagen. In addition, as shown in FIG.
When the ends of the curved edges are in contact with each other at an acute angle, the meat pieces tend to be clogged with the ends, which is not desirable especially for roughing type. The degree of curvature of the edge portion corresponding to the straight portion, and the length and width of the slit-shaped portion of the edge portion corresponding to the corner portion are such that the desired cross-sectional shape of the final product can be obtained by mixing the meat and collagen. It is appropriately determined according to the material of. Similarly, in the case of an equilateral cross-section, in FIG. 3 (d), the final round shape is close to a circle, and in (e), the meat pieces are apt to be clogged at the sharp end, (f) Form is desirable.

As described above, the discharge port of the nozzle of the extruder has an edge portion corresponding to the linear portion which is curved in a convex shape toward the center of the discharge port. The part extruded into is deformed from a concave shape to a linear shape after returning to a direction approaching a circular cross section due to elasticity of kneaded meat and contraction of collagen, and finally a desired cross sectional shape is obtained.

FIG. 4 is a plan view of a nozzle outlet according to the present invention formed on the basis of the above-described concept, FIG. 5 is a front view of the nozzle outlet, and FIG. 6 is a vertical cross-sectional view of the nozzle outlet. It is a figure. This example is for obtaining a ground meat food having a flat cross section, and the discharge port of the nozzle is, as shown in FIG.
The discharge section 1 reaches a discharge start position 3 through a curved section 2 having a smooth curved surface from a supply section 1 having a circular cross section. This curved portion 2 is
The shape and distance are set so as to easily and surely feed the condensed meat. The ejection start position 3 is substantially the same as the end of the collagen ejection port (not shown). At the discharge start position, the shape of the discharge port of the nozzle is flat as shown in FIG. The discharge port forms a parallel portion 4 that linearly extends from the discharge start position and reaches the tip. The outer peripheral surface of the nozzle extends linearly in parallel from the inside of the nozzle, reaches the ejection start position, and has a shape along the annular gap for ejecting collagen at the ejection start position. The outer peripheral surface of the nozzle extends to the tip of the nozzle discharge port so as to taper along with the curved surface portion 5 that is smooth in the discharge direction. In this example, the curved surface portion 5 is formed of a substantially hemispherical surface that is convex from the ejection start position 3.

In this example, the size of the nozzle tip is such that the height H of the discharge port at the discharge start position 3 is 4 mm and the width W is 30 m.
The distance L from the discharge start position to the nozzle tip is 12.
It is set to 5 mm. When the distance L is set to be short, the central portion of the discharged meat is swelled, and when the distance L is set to be long, the central portion of the discharged meat is dented or scratched at the nozzle tip. Or Since these states also change depending on the discharge speed of the meat from the nozzle, it is necessary to appropriately set the curved surface shape in consideration of the change.

The shape of the discharge port of the nozzle can be various according to the cross-sectional shape of the meat product to be obtained, for example, one having a triangular cross section or a square cross section is to be obtained. In this case, the shape shown in FIGS. 7 to 12 may be used. In these figures, the corresponding parts in the examples shown in FIGS. 4 to 6 are given the same numbers.

[0013]

In the nozzle according to the present invention, the discharge port of the nozzle has the cross-sectional shape necessary for forming the profile of the meat at the discharge start position, and extends linearly from that position to the discharge side. The outer peripheral surface of the nozzle has a shape along the annular gap at the ejection start position and extends in a tapering direction to the tip of the nozzle ejection port or its vicinity with a smooth curved surface in the ejection direction. The liquid collagen discharged from the annular gap smoothly reaches the nozzle tip along the outer peripheral surface of the nozzle. Therefore, it is possible to prevent air from entering between the kneaded meat discharged from the nozzle and the collagen discharged from the annular gap, and it is possible to obtain a product having high commercial value. Since this can be obtained without changing the shape of the annular gap for discharging collagen, there is no problem in manufacturing the entire nozzle portion.

[Brief description of drawings]

FIG. 1 is a schematic plan view showing a manufacturing process of a condensed meat food coated with collagen.

FIG. 2 is a partial cross-sectional view showing an example of an extruder used for implementing the present invention.

FIG. 3 is an explanatory diagram of a discharge port shape in a nozzle of an extruder.

FIG. 4 is a plan view of a nozzle for producing condensed meat food according to an embodiment of the present invention.

5 is a front view of the nozzle of FIG.

6 is a vertical side view of the nozzle of FIG.

FIG. 7 is a plan view of a nozzle according to another embodiment of the present invention.

FIG. 8 is a front view of the nozzle of FIG.

9 is a side view of the nozzle of FIG. 7. FIG.

FIG. 10 is a plan view of a nozzle according to another embodiment of the present invention.

11 is a front view of the nozzle of FIG.

12 is a side view of the nozzle of FIG.

[Explanation of symbols]

 1 Supply Part 2 Curved Bay Part 3 Discharge Start Position 4 Parallel Part 5 Curved Part 10 Extruder 11 Nozzle 12 Discharge Port 30 Brine Conveyor 40 Crimper 50 Conveyor

Claims (2)

[Scope of utility model registration request] 1. A kneaded meat extruded from an extruder, together with a coating of liquid collagen ejected from the surrounding annular gap,
A nozzle for forming a modified cross-sectional shape, the discharge port of the nozzle being at a discharge start position substantially at the same position as the opening end of the annular gap in the nozzle axis direction, and the cross-section required for forming the modified cross-section of the meat Has a shape and extends linearly from the position toward the discharge side, the outer peripheral surface of the nozzle has a shape along the annular gap at the discharge start position, and the nozzle discharge port has a smooth curve in the discharge direction. A nozzle for manufacturing a meat-meat product, characterized in that the nozzle extends from the tip to the vicinity thereof so as to be tapered. 2. The method according to claim 1, wherein the smooth curved surface of the outer peripheral surface of the nozzle is formed by a hemispherical curved surface which is convex in the discharge direction from the discharge start position. nozzle.