JPH1132738A - Production device for seasoned and toasted laver - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a production device for a seasoned and toasted laver, capable of toasting sufficiently and seasoning for making the most of its flavor. SOLUTION: This method for producing a seasoned and toasted laver is provided by conveying and toasting a dried laver through a high temperature atmosphere in a case 11 of a first heating part 10, then applying an edible oil at an edible oil applying part 20, also sprinkling a powdery seasoning material at a seasoning material sprinkling part 30, then fully toasting the laver while conveying the laver on a heat resistant belt 41 of a second heating part 40 and dissolving the edible oil into the dried laver by making the surface of a heat roller 43 in contact with the laver, and further toasting in a high temperature atmosphere in a case 11 of a third heating part 50.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an apparatus for producing seasoned grilled laver for baking and seasoning dry laver in sheet form.

[0002]

2. Description of the Related Art Seasoning of sheet-shaped dry laver produced by a dry laver manufacturing apparatus includes a step of baking dry laver in a high-temperature atmosphere and a step of seasoning. As a seasoning method, it is common to add a edible oil and a powder seasoning such as salt and pepper or a seasoning liquid.

[0003]

The dried seaweed must be sufficiently baked to its inside. If the baked seaweed is insufficient, it is likely to be indigestible when eaten. It is important that the seasoning not only make full use of the flavor of the dried laver but also prevent the added powder seasoning from falling off.

[0004] Accordingly, an object of the present invention is to provide an apparatus for producing seasoned seaweed laver which can be sufficiently baked and seasoned while making use of the flavor.

[0005]

The apparatus for producing seasoned roasted seaweed of the present invention comprises: a first heating section for firing a sheet-shaped dry seaweed in a high-temperature atmosphere while transporting the dried seaweed in a case provided with a heater; An edible oil application unit for applying edible oil to the dried seaweed sent from the first heating unit, a powder seasoning scattered unit for spraying a powdered seasoning to the dried seaweed coated with edible oil, and a powdered seasoning scattered unit. A second heating unit for baking the dried laver by pressing a heat roller on the dried laver while conveying the dried laver on a conveyor made of a heat-resistant belt;

[0006]

According to the present invention, the dried seaweed is baked in the high-temperature atmosphere of the first heating unit to the inside thereof, and then the edible oil and the powder seasoning are applied. Next, the heat roller is pressed against the dried laver in the second heating section, so that the edible oil is sufficiently dissolved in the dried laver and the powder seasoning is strongly adhered to the dried laver while strongly burning the dried laver.

[0007]

Next, embodiments of the present invention will be described with reference to the drawings. 1 is a side view of a device for producing seasoned roasted seaweed, FIG. 2 is a perspective view of an edible oil application unit, FIG. 3 is a perspective view of a powder seasoning spraying unit, FIG. 4 is a sectional view of the same, and FIG. It is a partial side view of a heating part.

First, the overall structure of the apparatus for producing seasoned grilled laver will be described with reference to FIG. In FIG. 1, the apparatus for producing seasoned grilled laver comprises a first heating unit 10, an edible oil application unit 2
0, the powder seasoning spraying unit 30, the second heating unit 40, and the third heating unit 50 are arranged side by side, and baking and seasoning the dried seaweed while conveying the dried seaweed to the right in FIG. It has become.

Next, the first heating unit 10 will be described. Reference numeral 11 denotes a case, in which a roller 12 is provided. The rollers 12 are provided in three sets, one set up and down, and a guide 13 for guiding the transport of the dried seaweed is provided between the rollers 12. Roller 1
A large number of heaters 14 are provided between the roller 2 and the roller 12, and the inside of the case 11 is in a high-temperature atmosphere due to the heating of the heater 14. When the roller 12 rotates in the direction of the arrow, the dried laver is sandwiched between the upper roller 12 and the lower roller 12 and is conveyed rightward in FIG. At the outlet of the case 11, a pair of upper and lower delivery rollers 15 are provided.

Next, the edible oil applying section 20 will be described.
1 and 2, reference numeral 21 denotes a tank in which edible oil is stored. A horizontal nozzle pipe 22 is provided above the transport path of the dried seaweed 1, and a pipe 2
Cooking oil is supplied from the tank 21 through 3. Reference numeral 24 denotes a valve provided in the middle of the pipe 23.

A set of upper and lower rollers 2
5 are provided. A liquid retaining sheet 26 is applied to the peripheral surface of the upper roller 25. The cooking oil dropped from the discharge hole 27 of the nozzle tube 22 is impregnated in the liquid retaining sheet 26,
The liquid is transferred from the liquid retaining sheet 26 to the peripheral surface of the upper roller 25. The edible oil transferred to the upper roller 25 is further transferred to the peripheral surface of the lower roller 25. The dried seaweed 1 is transported between the rollers 25,
The edible oil attached to the peripheral surface of the dried seaweed 1 is applied to the surface of the dried laver 1.

Next, the powder seasoning application section 30 will be described with reference to FIGS. 31 is a tank,
A powder seasoning 32 such as pepper and salt is stored in the inside. The bottom portion 33 of the tank 31 has a tapered inclined surface, and a grooved roller 35 is provided in a slit 34 at the lower end thereof. The grooved roller 35 is long in a direction crossing the transport path of the dried laver 1 and is driven by a motor 36 to rotate.

When the grooved roller 35 rotates, the tank 3
The powder seasoning 32 in 1 falls from the slit 34 and is sprayed on the dried laver 1. The edible oil is applied to the dried seaweed 1 in the previous step, so that the sprinkled powder seasoning 32 adheres to the surface of the dried seaweed 1.

Next, the second heating section 40 will be described with reference to FIGS. A belt 41 is adjusted by a pulley 42 and rotates in the direction of the arrow. The belt 41 is a conveyor that conveys the dried laver 1. The belt 41 is a heat-resistant belt made of a heat-resistant material such as a fluororesin.

Reference numeral 43 denotes a heat roller, in which a plurality of rod-shaped heaters 44 are incorporated. The heat roller 43 presses the surface of the dried seaweed conveyed on the belt 41. A pressing roller 45 is provided in front of the heat roller 43.
The pressing roller 45 is pressed against the dried laver 1 to stretch the unevenness of the dried laver 1 so that the dried laver 1 is smoothly fed between the belt 41 and the heat roller 43.

Dry laver 1 coated with edible oil and powder seasoning 1
Is transported rightward between the heat roller 43 and the belt 41. At this time, the heat roller 43 presses the dry laver 1 face-to-face, and the dry laver 1 is fully fired. The firing temperature is higher than the firing temperature in the first heating unit 10 or the third heating unit 50,
Therefore, the edible oil is heated to a high temperature and dissolved in the dried laver 1 in a short time. The time required for the dried seaweed 1 to pass through the heat roller 43 is short, but the heat roller 43 is brought into direct contact with the dried seaweed 1 and heated, thereby drying the dried seaweed 1.
The cooking oil can be quickly dissolved in the dried laver 1 without losing the flavor of the dried seaweed.

Next, the third heating section 50 will be described with reference to FIG. The structure of the third heating unit 50 is the first heating unit 1
0, and comprises a case 11, a plurality of upper and lower rollers 12, a guide 13, a heater 14, and the like. The dried seaweed 1 sent from the second heating unit 40 is heated to a high-temperature atmosphere. Heat in. The third heating unit 5
0 is not always necessary.

[0018]

According to the present invention, while drying dried seaweed, it is sufficiently baked in the first heating unit and the second heating unit, and seasoned with edible oil or powder seasoning without losing its flavor. Can be.

[Brief description of the drawings]

FIG. 1 is a side view of an apparatus for producing seasoned grilled laver.

FIG. 2 is a perspective view of an edible oil application unit.

FIG. 3 is a perspective view of a powder seasoning spraying unit.

FIG. 4 is a cross-sectional view of a powder seasoning spraying unit.

FIG. 5 is a partial side view of a second heating unit.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Dry seaweed 10 1st heating part 11 Case 12 Roller 13 Heater 20 Edible oil application part 22 Nozzle tube 30 Powder seasoning spray part 40 Second heating part 41 Belt 43 Heat roller

Claims (1)

[Claims] 1. A first heating unit for firing a sheet-shaped dry laver in a high-temperature atmosphere while transporting it in a case provided with a heater, and applying an edible oil to the dry laver sent out from the first heating unit. An edible oil application section, a powdered seasoning spraying section for spraying a powdered seasoning on the dried seaweed coated with edible oil, and a dried seaweed sent from the powdered seasoning spraying section are conveyed by a conveyor comprising a heat-resistant belt. A second heating unit for sintering the dried seaweed by pressing a heat roller against the dried seaweed on the belt and firing the seaweed.