JPS5822188B2 - Method for manufacturing chip food containing supplementary ingredients - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing chip foods such as sheet laver, konbu or thin tamagoyaki, and more specifically, a method for manufacturing chip foods such as sheet nori, konbu or thin tamagoyaki using a series of conveyor systems, and (1) baking. ,(
1j) Gluing, (111)/〈Tsutering, GV) Curling, (V) Cutting, (VD) A series of conveyor systems are used to enclose and dry the auxiliary ingredients.Glue, kelp, or thin egg with built-in auxiliary ingredients This invention relates to a method for continuously producing grilled chip foods.

-Recently, the market expansion of snack foods such as corn, potatoes, and rice has been remarkable due to the combination of consumer needs and the development efforts of various companies, and a wide variety of snack foods have now appeared on the market. ing.

The present inventors have developed ingredients such as seaweed, kelp, and thin tamagoyaki, which are traditional foods from ancient Japan and are rich in nutritional value such as protein, vitamins, and minerals, in response to recent changes in consumer tastes. In order to respond to this, we have created seaweed chips, kelp chips, and thin egg rolls that are made by combining ingredients that are in harmony with these high-quality protein-rich minerals or vitamins in terms of flavor, taste, and body. We continued our research with the aim of manufacturing chips, and succeeded in manufacturing a new snack food that takes advantage of these traditional Japanese characteristics.We also researched the continuous production process using a series of conveyor systems. This led to the completion of the present invention.

That is, the gist of the present invention is to: + (i) bake a sheet of nori, konbu or thin tamagoyaki in a desired sheet shape through a baking conveyor, or send it on a conveyor without baking; (11) the above-mentioned sheet; Gluing with protrusions in the desired pattern on both or one side of the sheet is done by pasting the above-mentioned pattern through a roll, and then pasting the pasted sheet extruded from the roll onto the batter mix and/or onto the conveyor. (IV) The battered sheet is cut vertically or directly curled using a curling device on a conveyor. (V) Cutting the curled sheet in the horizontal direction; (Vi) Enclosing the required amount of auxiliary ingredients in the cylinder and drying the sheet on a series of conveyor systems. Relates to a method for producing chip foods such as laver, kelp, or thin egg rolls.

Next, the present invention will be explained in detail with reference to the drawings.

Traditionally, regular flavored seaweed and baked seaweed are made by first passing a plate of 19crIL length and 21c/rL width through a baking conveyor,
After baking at 30 to 140°C for 2 to 3 seconds, the mixture is passed through two or three tiers of hard sponge rolls, and the seasoning liquid supplied from above the rolls is sucked into the sponge rolls. The seasoning liquid is applied to the top and bottom of the roasted seaweed seaweed, which is then passed through a drying conveyor, cut into a certain number of sheets, and then packaged.

First, in step (1), a sheet of glue or a thin egg roll of an appropriate size or shape (shown as a sheet of glue in the figure) is first passed over the baking conveyor 2 under a heat source such as infrared rays 1 in FIG.
Bake at 0-140℃ for 5-7 seconds.

This is the same as the production of seasoned seaweed described above.

In the case of kelp, there is no need to perform this baking process, so the heat source is turned off when making kelp chips.

In step (11), the baked seaweed, thin omelette, or unbaked kelp (hereinafter referred to as sheet-like material) is sent to the glued roll 4.4' in Fig. 2 and rolled to the roll 4'T. The glue fed evenly from the glue storage tank is applied to the surface of the sheet material in a desired pattern by the above-mentioned gluing roll.

The gluing rolls 4, 4' have a desired pattern projected thereon, for example as shown in A, B or C in FIG. 2, in the form of a projection as shown in the sectional view in FIG. The glue attached to the sheet pastes the pattern on one or both sides of the sheet-like object.

In FIGS. 1 and 2, 3 is a pressure regulating roll.

The glue used in this case is, for example, starch paste, dextrin paste,
Use edible materials such as casein glue and CMC.

Note that it is preferable to use a paste seasoned with a natural seasoning extract or a chemical seasoning.

In step (iii), this gluing is done using rolls-4, 4.
For example, when the sheet-like material sent out from ' is glued on the bottom surface, the batter mix 6 is spread on the conveyor as shown in Fig. 4A, and the sheet-like material is fed out onto the conveyor to form the desired pattern of the sheet-like material. Apply the batter mix described above to the glued surface.

When gluing is applied to the top surface of a sheet-like object, the batter mix 6 is applied from the top of the conveyor as shown in Figure 4B.
The batter mix is applied to the upper surface of the sheet-like material 12 in a desired pattern by scattering.

If the batter mix 6 is to be applied to both sides of the sheet-like material 12, the sprinkling operations shown in A and B in FIG. 4 may be performed at the same time.

The batter mix 6 may be any desired type of mixture,
As an example, processed hail (normal minced meat) 40 (weight%)
, sesame 30 (weight %), a mixture of powdered natural seasoning or chemical seasoning and salt 30 (weight %), etc. are used.

In step (V), this battered sheet material 12 is curled. For example, as shown in FIG. 5, the sheet material 12 sent from the battering conveyor is placed on the curling conveyor. A Miki bar rotates clockwise across the conveyor to deflect the sheet-like material traveling on the conveyor so that the diagonal line of the sheet-like material is in the conveyor traveling direction at the first end. It can be scooped up by the roll 7 and rolled into curls as shown in A, 22, and C, or it can be rolled into curls as shown in E by the three-pronged rotor 8, which also rotates clockwise, and then rolled into three bars. A reciprocating motion and rotation in which the roll 7 or the three-pronged rotor 8 leaves a curl-like material on the conveyor and moves laterally so that the three-bar roll 7 or the three-pronged rotor 8 exits and returns to the conveyor. By repeating this process, a curled sheet is created.

The curled article formed by this method has double or triple overlapping parts.

Or, as an alternative method of curling, as shown in Figure 6 (
(First, the sheet-like material is longitudinally cut to the desired dimensions (in the figure, it is cut into four parts) to form a long and thin sheet-like material 12, which is sent onto the curling conveyor 9 and formed into a U-shape or V-shape.

The curling conveyor 9 is narrowed into a U-shape or a V-shape at the top by sequentially inclining the idler 10 of the belt conveyor, as shown in the A side sectional view and the cross-sectional view taken along the line II in FIG. 7. In this way, on the other hand, a Heaton <-11 is vertically suspended in the direction of movement of the conveyor over the U-shaped groove-shaped opening pressed into a U-shape at the center of the conveyor.
The sheet-like material 12 is U-shaped.

to help it be molded into a figure 7 shape.

The sheet-like material 12 curled by this method does not overlap as in the former method, but has a rolled-up shape in a U-shape or V-shape.

In step (V), the curled sheet material is cut into a predetermined length using, for example, a guillotine cutter, as shown by the dotted line in FIG. make.

In step (vi), auxiliary foodstuffs 13 having a relatively round shape and uniform grains, such as raisins, green peas, garupinsau, peanuts, etc., are enclosed in the cylindrical portion of the chip-like material 12 and then dried.

In FIG. 8, reference numeral 14 indicates an example of an enclosing device, and an auxiliary ingredient 14, such as green peas, is fed through a groove 15.
In this example, three pieces each are sealed in the chip-like material 12.

The auxiliary food material 14 in the chip-like material 12 is stabilized by, for example, being lightly pressed from the outside, and then dried and packaged and shipped.

By the above-described method for producing chip foods of the present invention, (a) using traditional Japanese foods rich in protein, vitamins, and minerals such as seaweed chips, kelp chips, and thin-beam chips as raw materials, various types of (0) A gluing process using a gluing roll and a battering process using a battering conveyor, which have never been used in the production of these chip-like products, by combining subsidiary ingredients to create a new type of snack food. , the curling process using a curling conveyor is combined to enable production using a series of conveyor systems.
U.S. Pat.
By combining the methods and processes of No. 4-59356), it was possible to produce snack seaweed, snack kombu, and snack eggs that encapsulated a wide variety of auxiliary ingredients.

Example (manufacture of glue chips) 100 sheets of glue were passed through a baking conveyor as shown in Figure 1 at 130 to 150°C for 6 seconds to bake them more than normal baked glue. This brings out the aroma and texture.

Using dextrin glue containing bonito flakes extract, salt, and mirin, paste this into a glued roll 4 as shown in Figure 2.
4', paste on the top and bottom surfaces of the glue, and then sprinkle the batter mix (Mijinko 50
30% (by weight) of sesame seeds, 20% (by weight) of a seasoning mixture containing bonito flakes extract powder, sodium glutamate, sodium inosinate, salt, and mirin)
6 was used for battering, and then cut and curled using a conveyor 9 as shown in FIG. 6.
After forming the green peas into a U-shape and curling them, they are cut into 3.5-round pieces, and then three green peas 6 are sealed in each using the auxiliary food supply device 14 shown in Fig. 8, and then dried to form glue chips. 2200 g of food (moisture 2%) was produced.

This seaweed chip food had a unique fragrant smell of seaweed, and together with the side ingredients, it was very popular as a new snack food with good taste.

[Brief explanation of the drawing]

Fig. 1 is an explanatory diagram of the baking conveyor for the chip food of the present invention, Fig. 2 is an explanatory diagram of the structure of the gluing roll, Fig. 3 is an enlarged explanatory diagram of the gluing protrusion of the gluing roll, and Fig. 4 is an explanatory diagram of the gluing protrusion of the gluing roll. Similarly, an explanatory diagram showing the pattern of battering on the lower surface A and the upper surface B of the sheet-like material of the battering conveyor, and Figure 5 similarly shows the curling method in the curling process using the three-bar roll method and the three-pronged rotor B. An explanatory diagram of the curling state of the method, FIG. 6 is an explanatory diagram showing another method of the curling process, FIG. 7A is a side longitudinal sectional explanatory diagram of FIG. 6, and FIG. The explanatory diagram, FIG. 8, shows the sub-foodstuff supply device. 1... Heat source such as infrared rays, 2... Burning conveyor, 3... Pressure adjustment roll, 4, 4'.
...Glue roll, 5...Protrusion, 6...
...batter mix, 7...43 bar rolls,
8... Three-pronged rotor, 9... Curling conveyor, 10... Interval idler, 11...
Heat bar, 12... Woot-like material, 13... Four basic ingredients, 14... Sub-ingredient supply device.

Claims (1)

[Scope of Claims] 1. (1') baking a sheet of nori, konbu, or thin tamagoyaki in the desired sheet shape through a baking conveyor, or sending it on a conveyor without baking; (11) the above sheet; Paste both or one side of the batter in the above pattern through a glue roll having protrusions in the desired pattern, and then spread the glued sheet extruded from the roll onto the batter mix spread on the conveyor and/or from above the conveyor. (1V) The battered sheet is cut in the longitudinal direction or curled as it is with a curling device on a conveyor; (V) The sheet is curled. The sheet is cut in the horizontal direction, (vf+) The process of enclosing the required amount of the supplementary ingredients in a cylindrical part and then drying is carried out on a series of conveyor systems. Or a method for producing a thin tamagoyaki chip food.