JPH09224613A - Method for producing paste food containing ingredient and apparatus therefor - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a hygienic process and apparatus for producing a paste food containing an increased amount of vegetables as ingredient inexpensively. SOLUTION: A mixture of ground meat paste and a vegetable ingredient is formed by a forming means 2 and the formed material 1 is placed and transferred on a mesh conveyor 13 and pinched between the mesh conveyor 13 and a conveyor-pressing means 10 driven with a wheel 12 in the direction of the arrow A. Excess meat paste is removed from the formed material 1 placed on the mesh conveyor 13 by pressing with the conveyor-pressing means 10. The press-formed material 1 is fried in an oil tank 17. A meat paste food containing a vegetable ingredient in an amount larger than the meat paste can be produced by removing excess meat paste by the press-forming of the material on the mesh conveyor and frying the pressed meat paste mixture in an oil.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method and an apparatus for producing a kneaded product containing ingredients, and more particularly to a method and an apparatus for producing a kneaded product containing ingredients containing more ingredients than surimi.

[0002]

2. Description of the Related Art Conventionally, a kneaded product containing ingredients is a kneaded product in which various ingredients are put and the flavor and texture of the ingredients can be enjoyed. Satsuma-fried as a kneaded product with ingredients, salted fish meat,
It is seasoned, shaped, and fried, and it is one of the kneaded products that is favored for its fragrant flavor due to the oil-butter. It is known that Satsuma-fried contains various ingredients and contains vegetables such as burdock and carrot as a kneaded product in which you can enjoy its flavor and texture.

[0003]

However, in such Satsuma fried with ingredients, when the amount of the ground meat is small, the flowability and the sticking property of the ground meat are lost, and it is difficult to mold with a conventional kneading product molding machine. Therefore, this was made by hand, but it is desired to form a kneaded product containing ingredients in a large amount at a low cost and in a large amount.

[0004]

According to the present invention, surimi is characterized in that the surimi and the ingredients are mixed and molded, and the surimi and the molding of the ingredients are press-molded on a mesh conveyor to remove the surimi. This is a method for producing a kneaded product containing ingredients, which contains a large amount of vegetables. Further, the present invention is characterized in that the surimi and the ingredients are mixed and molded, the surimi and the ingredients are pressed and molded on a mesh conveyer to remove the surimi, and then heat treatment is performed. It is a method for producing a kneaded product containing ingredients in a large amount. Further, the heat treatment is characterized by using oil flake.

Further, the present invention is characterized in that it has means for mixing and molding the ground meat and the ingredients, a mesh conveyor for pressing and molding the molded product of the ground meat and the ingredients, and a pressing means. It is an apparatus for manufacturing a kneaded product containing ingredients. Further, the present invention comprises a means for mixing and molding surimi and ingredients, a mesh conveyor for press-molding the molded product of the surimi and ingredients, a pressing means, and a heat treatment means It is an apparatus for manufacturing a kneaded product containing ingredients. Further, in the present invention, in the apparatus for manufacturing a kneaded product containing ingredients, which contains more ingredients than the above-mentioned surimi, the pressing means for press molding is one of a conveyor type, a roller type and a stamp type.

[0006]

In the present invention, the surimi and the ingredients are mixed and molded, and then the surimi and the ingredients are press-molded on a mesh conveyor to remove excess surimi. It is possible to smoothly mold into a desired shape because a large amount of is mixed and molded in a state having fluidity and tonality required for mechanical molding. A large amount of surimi is mixed to improve mechanical permeability, and the amount of surimi contained in the product, that is, the amount of surimi contained in the kneaded product containing the raw material is put into the surimi and molded.

Then, by pressing and molding on a mesh conveyor, it is possible to produce a kneaded product with ingredients containing only a large amount of ingredients and removing excess surimi. Specifically, after forming, a tempura-style Satsumaage can be produced by pressing on a mesh conveyor or the like to remove excess surimi and frying.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, as the ground meat, fish meat salted and seasoned, for example, Thai, flounder,
Salted fish meat raw materials such as saury, sardines, sesame, duck, poultry, pollock etc. are used by crushing with salt, egg white, sake, sugar, seasoning, or fish meat,
It is also possible to use a paste-like material whose main component is surimi such as livestock meat and chicken, a paste-like material whose main component is chicken egg, and a paste-like material whose main component is starch such as potato. As the ingredients, vegetables such as burdock, carrot, pumpkin, green beans, lotus root, ginger, marine products such as shrimp, squid, jaco (small fish), and mushrooms such as enoki, jellyfish, and oyster mushrooms are used. Among them, vegetables are preferable because they have a crisp texture.

As for the ratio of surimi to ingredient, a large amount of surimi is mixed to improve moldability. For example, the more surimi, the easier the molding, but the ratio of the ingredients to the surimi could be machine-molded easily up to 5: 5. If the proportion of ingredients is higher than this, molding becomes difficult. Above all, vegetables are especially difficult to mold. Moreover, the ratio of the ingredients to the surimi can be increased up to about 6: 4 for irregular shaped and small molded products.
After that, by pressing and forming on a mesh conveyor, a kneaded product containing ingredients such as ingredient 7 and surimi 3 or more could be obtained.

Further, the molded product of surimi and vegetables is pressed and molded on a mesh conveyor. As the mesh conveyor, fibers, thin metal wires or the like are used. When the mesh conveyor is flexible, the surimi can be removed without crushing the vegetables as an ingredient.

As the heat treatment, oil flake can be mentioned. The oil boil serves both as heating for adjustment and heating for sterilization, and improves the shelf life of the product. And it becomes delicious when fried in oil, and in most cases, the color of the product is fried, depending on the raw material. Soybean oil and seed oil are often used as oil. Oil temperature is 160 ~ 200 ℃ once,
Alternatively, it is carried out in two stages of low temperature (for example 120 to 130 ° C.) and high temperature (for example 180 to 200 ° C.).

Specifically, for example, after molding at a ratio (for example, 5: 5) that can be molded by a conventional molding machine, an excessive surimi is removed by pressing from above on a mesh conveyor or the like, and the surimi part is removed. It is possible to produce tempura-style Satsuma fried by molding 40% or less of Satsuma fried and then frying it. Embodiments of the present invention will be specifically described with reference to the accompanying drawings.

[0013]

First Embodiment A first embodiment of the present invention is shown in FIGS. FIG. 1 is a perspective view showing a first embodiment of the present invention,
FIG. 2 is a side view of FIG. First, a mixture of surimi and vegetables as ingredients is molded by means (2) for molding, and the molded product (1) is placed on the mesh conveyor (13). It is transferred by the mesh conveyor (13) as shown by arrow B, and is sandwiched by the conveyor type pressing means (10) which is driven by wheel (12) as shown by arrow A (driving means is omitted and not shown). . Here, the molded product (1) of surimi and vegetables is press-molded by the conveyor-type pressing means (10) on the mesh conveyor (13) to remove excess surimi. Since the mesh conveyor (13) and the conveyor type pressing means (10) have flexibility, the surimi can be removed without crushing vegetables as an ingredient to an extreme extent.

The surimi thus removed is scraped off by a mesh conveyor (13) into a container (15) for receiving the surimi, and the surimi adhering to the mesh conveyor (13) is scraped off by a scraper (14). )To enter the,
It is taken out from the outlet (16) and can be used as a pickle mixed with vegetables. This makes it possible to prevent the loss of surimi. In addition, conveyor type pressing means (1
0) is also equipped with a piano wire (11) as a scraper to remove the adherence of the molded product to the conveyor during press molding,
The pressing means (10) is cleaned and pressed. In this way, by peeling off the adherence by the scraper, the press molding is efficiently performed and the surface thereof becomes clean.

The press-molded product (1) is further sent by the mesh conveyor (13) as shown by arrow C, and oiled in the oil tank (17). In this way, the molded product is pressed and molded on a mesh conveyor to remove the surimi, and the mixture is oiled to produce a kneaded product containing more vegetables as an ingredient than the surimi.

[0016]

Second Embodiment A second embodiment of the present invention is shown in FIG. FIG.
Is a perspective view showing a second embodiment of the present invention, showing a roller type pressing means. Molded by a means (2) for molding a mixture of surimi and vegetables as ingredients, molded product (1)
Is placed on a mesh conveyor (13), is transferred, and is driven as indicated by an arrow A, roller type pressing means (21)
The surimi of the molded product (1) is removed by.

The removed surimi is scraped off from the mesh conveyor (13) to the surimi container (15), and the surimi adhering to the mesh conveyor (13) is scraped off by the piano wire scraper (14) to be received. Container (1
5) Enter and exit via exit (16). The roller type pressing means (21) is also provided with a piano wire (11) as a scraper. The press-molded product (1) is oiled in an oil tank (17). Oil tank (1
A conveyor (20) made of stainless steel is provided in 7) so that it can be continuously fed. Although only one oil tank (17) is shown here, this oil frying process may be provided with two oil tanks, a low temperature tank and a high temperature tank.

[0018]

Third Embodiment FIG. 4 shows a third embodiment of the present invention. FIG.
[FIG. 6] is a side view showing a third embodiment of the present invention, showing a stamp-type pressing means. A stamp-type pressing means (1), which is molded by means (2) for molding a mixture of surimi and vegetables as a material, is placed on a mesh conveyor (13), and is moved up and down ( 22) The surimi of the molded product (1) is removed.

When the stamp type pressing means (22) is moved up and down, its supporting portion is held by the cylinder (25) so as to move up and down, and it is urged downward by the spring (23) to move the cam (24).
The stamping means (22) is used to press and mold the spring (23). In the stamp-type pressing, a large force may be applied at the time of press molding, so that it is preferable to provide a support plate or a frame (26) under the mesh conveyor (13).

The removed surimi is scraped off from the mesh conveyor (13) to the surimi container (15), and the surimi adhering to the mesh conveyor (13) is scraped off by the piano wire scraper (14) to be received. Container (1
5) Enter and exit via exit (16). Then, the press-molded product (1) is oiled in the oil tank (17).

[0021]

Fourth Embodiment A fourth embodiment of the present invention is shown in FIG. FIG.
[FIG. 8] is a perspective view showing a fourth embodiment of the present invention, showing means for molding a mixture of ground meat and vegetables as ingredients. As shown in FIG. 5, a mixture of surimi and vegetables as an ingredient is molded in a recess (5) provided on the peripheral surface of a molding drum (4) of a hopper (3) as a molding means. The molded product (1) is placed on the mesh conveyor (13),
It is transferred and sandwiched between conveyor type pressing means (10) driven by a wheel (12) as indicated by an arrow. Here, the molded product of surimi and vegetables (1) is a conveyor type pressing means (1)
0) is pressed and the surimi is removed.

The removed surimi is scraped off by a mesh conveyor (13) into a surimi container (15), and the surimi adhering to the mesh conveyor (13) is scraped off by a plate-shaped scraper (19) to be received. It enters the container (15) and is taken out from the outlet (16). Further, the conveyor-type pressing means (10) also has a plate-shaped scraper (18).
Is provided. The press-molded product (1) is oiled in an oil tank (17) provided with a conveyor (20).

[0023]

Fifth Embodiment A fifth embodiment of the present invention is shown in FIG. FIG.
[FIG. 8] is a side view showing a fifth embodiment of the present invention, showing means for molding a mixture of surimi and vegetables as ingredients. As shown in FIG. 6, the mixture of the ground meat and vegetables as the ingredient has a supply cylindrical body (2) as a molding means (2).
It is extruded from above by 7), cut by a cutter (28) operated by a drive unit (29), and molded. The molded product (1) is placed on the mesh conveyor (13) and transferred,
It is pressed and molded by the conveyor type pressing means (10),
The surimi is removed.

[0024]

Sixth Embodiment A sixth embodiment of the present invention is shown in FIGS. FIG. 7 is a side view showing a fifth embodiment of the present invention,
A method of forming a mixture of surimi and vegetables as an ingredient into an irregularly shaped molded product will be described. As shown in FIG. 7, the ground meat supply section (7) is a mixture of ground meat and vegetables.
More extruded or flowed to the feed conveyor (6) for the kneaded product containing ingredients, and separated on the conveyor (6) at the scraping section (8) rotating as indicated by arrow E to form an irregular shape The product (1). Since the peripheral speed of the rotating scraping unit (8) is higher than the conveying speed of the conveyor (6), the molded product (1) can be separated by the scraping unit (8). The molded product (1) is placed on the mesh conveyor (13) and transferred from the conveyor (6),
It is pressed and molded by the conveyor type pressing means (10),
Excess surimi is removed.

FIG. 8 shows an example of the scraping part of the scraped meat on the conveyor (6), which is rotated in the direction of arrow E so that the tip of the scraped part (9) can be rotated to scrape the ground meat ( 9 '). Although not shown,
The scraping means may be scraped by an arm provided with a claw. Although the molding means is shown as an example,
The molding means for mixing the surimi before pressing and mixing vegetables as ingredients is not particularly limited.

[0026]

As described above, according to the present invention, surimi and vegetables as the ingredients are mixed and molded, and then the surimi and vegetable moldings are pressed and molded on a mesh conveyor to remove the surimi. Since the surimi is mixed with vegetables as ingredients and mixed in an amount sufficient for molding, the molding can be smoothly formed into a desired shape without the vegetables and surimi as ingredients being separated, and then on the mesh conveyor. By press molding, it is possible to remove only the surimi and to continuously and inexpensively and hygienically manufacture a kneaded product containing an ingredient containing more vegetables as an ingredient than the surimi.

[Brief description of drawings]

FIG. 1 is a perspective view showing a first embodiment of the present invention.

FIG. 2 is a side view of FIG. 1 showing a first embodiment of the present invention.

FIG. 3 is a perspective view showing a second embodiment of the present invention.

FIG. 4 is a side view showing a third embodiment of the present invention.

FIG. 5 is a perspective view showing a fourth embodiment of the present invention.

FIG. 6 is a side view showing a fifth embodiment of the present invention.

FIG. 7 is a perspective view showing a sixth embodiment of the present invention.

FIG. 8 is a perspective view showing a sixth embodiment of the present invention.

[Explanation of symbols]

 1. Molded product 2. Forming means 3. Hopper 4. Molding drum 5. Recess 6. 7. Conveyor for kneaded products 7. Surimi Supply Section 8.9. Scraping part 10. Conveyor type pressing means 11. Scraper 12. Foil 13. Mesh conveyor 14. Scraper 15. Receiving container 16. Exit 17. Oil tank 18.19. Plate-shaped scraper 20. Conveyor 21. Roller type pressing means 22. Stamp type pressing means 23. Spring 24. Cam 25. Cylinder 26. Support plate 27. Surimi supply cylinder 28. Cutter 29. Cutter drive

Claims (4)

[Claims] 1. An ingredient containing more ingredients than the surimi characterized in that the surimi and the ingredients are mixed and molded, and the surimi and the ingredients are press-molded on a mesh conveyor to remove the surimi. Manufacturing method of paste products. 2. The ground material is characterized in that the ground meat and the ingredients are mixed and molded, and the molded product of the ground meat and the ingredients is pressed and molded on a mesh conveyor to remove the ground meat, and then heat treatment is performed. A method for producing a kneaded product containing a large amount of ingredients. 3. An ingredient containing more ingredients than the surimi, characterized by having means for mixing and molding the surimi and ingredients, a mesh conveyer for press-molding the molded product of the surimi and ingredients, and a pressing means. Equipment for manufacturing paste products. 4. The pressing means for press molding is a conveyor type,
It is either a roller type or a stamp type, and the manufacturing apparatus of the kneaded product containing the ingredient which contains more ingredients than the surimi of Claim 3 characterized by the above-mentioned.