JPS59120060A - Preparation of continuous web of food - Google Patents
Preparation of continuous web of foodInfo
- Publication number
- JPS59120060A JPS59120060A JP57229116A JP22911682A JPS59120060A JP S59120060 A JPS59120060 A JP S59120060A JP 57229116 A JP57229116 A JP 57229116A JP 22911682 A JP22911682 A JP 22911682A JP S59120060 A JPS59120060 A JP S59120060A
- Authority
- JP
- Japan
- Prior art keywords
- block
- block body
- food
- sheet
- support shaft
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 29
- 238000000034 method Methods 0.000 claims abstract description 12
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 9
- 239000011230 binding agent Substances 0.000 claims abstract description 5
- 238000004519 manufacturing process Methods 0.000 claims description 10
- 244000144992 flock Species 0.000 claims description 5
- 239000004278 EU approved seasoning Substances 0.000 claims description 4
- 238000007710 freezing Methods 0.000 claims description 2
- 230000008014 freezing Effects 0.000 claims 1
- 238000010438 heat treatment Methods 0.000 abstract description 10
- 241000251468 Actinopterygii Species 0.000 abstract description 7
- 235000019688 fish Nutrition 0.000 abstract description 7
- 235000013311 vegetables Nutrition 0.000 abstract description 5
- 235000015170 shellfish Nutrition 0.000 abstract description 3
- 235000015169 fillet of fish Nutrition 0.000 abstract 1
- 235000013372 meat Nutrition 0.000 description 14
- 239000000463 material Substances 0.000 description 13
- 238000005520 cutting process Methods 0.000 description 9
- 240000007124 Brassica oleracea Species 0.000 description 8
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 8
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 8
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 8
- 235000015277 pork Nutrition 0.000 description 8
- 235000014102 seafood Nutrition 0.000 description 8
- 229910001220 stainless steel Inorganic materials 0.000 description 6
- 239000010935 stainless steel Substances 0.000 description 6
- 235000013601 eggs Nutrition 0.000 description 5
- 239000000758 substrate Substances 0.000 description 5
- 239000002994 raw material Substances 0.000 description 4
- 235000015241 bacon Nutrition 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 239000000779 smoke Substances 0.000 description 3
- 235000002639 sodium chloride Nutrition 0.000 description 3
- 235000020997 lean meat Nutrition 0.000 description 2
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 2
- 235000013923 monosodium glutamate Nutrition 0.000 description 2
- 239000004223 monosodium glutamate Substances 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000013580 sausages Nutrition 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- 241000512259 Ascophyllum nodosum Species 0.000 description 1
- 241001474374 Blennius Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 244000273256 Phragmites communis Species 0.000 description 1
- 235000014676 Phragmites communis Nutrition 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 239000003320 cold-resistant material Substances 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000010924 continuous production Methods 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000005553 drilling Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000020993 ground meat Nutrition 0.000 description 1
- 239000003779 heat-resistant material Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000021397 ready fried onions Nutrition 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000010865 sewage Substances 0.000 description 1
- 230000000391 smoking effect Effects 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000000057 synthetic resin Substances 0.000 description 1
- 229920003002 synthetic resin Polymers 0.000 description 1
Landscapes
- Formation And Processing Of Food Products (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- General Preparation And Processing Of Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
本発明は食品類の帯状連続シート製造法に係シ、詳しく
は、魚介類１食肉類−野菜等の帯状連続シートをきわめ
て合理的かつ経済的に製造できる製造法に係る。
なお−食品類とは上記の魚介類等以外にチーズ等の乳製
品−昆布等の海草類、卵、植物性食品その他食品一般づ
２含まれるほか、これら食品を単品で木組合わせたもの
を含む、
例えば、魚介類のうち、魚肉落し身−すシ身の有効利用
の一つの態様として混練して練肉としたのちシート状に
成形してから加熱して、ｉ々の加工が行方われでいる。
この加工時にはシート状に成形した状態ですわシや、加
熱処理を行たわｋければ方らｋいため、連続的に製造す
るのには大規模に製造装置や、人込工場スペースが必要
であシ、そり、にともなって製造装置がきわめて高価に
方らざるを得々い。
本発明は上記欠点の解決を目的とし、具体的には一食品
類の可食部を一体に加熱成形し、この底形ブロック体を
切う１」シて直接連続シートをつ〈シ、この連続シート
によって種々の食品。
なかでも、新規々食品までも製造できる方法を提案する
。
すｋわち一本発明法は食品類の可食部を所望に応じて結
着剤ならびに調味料と２もｒｒｃ円柱状若しくけ円筒状
に成形り加熱して一体のフロックと１−７．その後、所
望に応じて凍結してから。
フロック体の中心軸に支持軸を挿入し、この支持軸を中
心と１７で前記ブロック体を回転させつつ１円周面に沿
って切削し帯状連続シートを製造することを特徴とする
。
以下１図面によって本発明法について詳The present invention relates to a method for producing continuous strip-shaped sheets for foods, and more particularly, to a method for producing continuous strip-shaped sheets for foods such as seafood, meat, vegetables, etc. in an extremely rational and economical manner. In addition to the fish and shellfish listed above, food products include dairy products such as cheese, seaweed such as kelp, eggs, plant foods, and other foods in general2, as well as single-piece wooden combinations of these foods. For example, among seafood, one way to effectively utilize ground fish meat is to knead it into minced meat, form it into a sheet, and then heat it. There is. During this processing, it would be better to form the sheet into a sheet or heat it, so continuous production requires large-scale manufacturing equipment and space in a crowded factory. Due to the reeds and sleds, the manufacturing equipment has to be extremely expensive. The present invention aims to solve the above-mentioned drawbacks, and specifically, the edible part of one food product is integrally heated and molded, and this bottom-shaped block is cut into a continuous sheet directly. Various foods by continuous sheets. In particular, we will propose a method for producing even new foods. According to the method of the present invention, the edible part of the food is formed into an RRC cylinder or a cylindrical shape with a binder and a seasoning as desired, and then heated to form an integral flock 1-7. ．． Then freeze if desired. The present invention is characterized in that a support shaft is inserted into the central axis of the flock body, and the block body is cut along one circumferential surface while rotating the block body around the support shaft at 17 to produce a band-shaped continuous sheet. The method of the present invention will be explained in detail with reference to one drawing below.
【、〈説明する
。
まず−魚介類−食肉類、野菜その他の食品においてその
可食部のみを所望によシ結着剤ならびに調味斜部ととも
に円筒状容器に入りで一円筒状若しくは円柱状に成形す
る。
この場合１例えば、魚介類の可食部は頭部その他の不要
部分を除いたものや、そ汎を３枚卸したフイレーのほか
に１丁シ身や、落し身、挽き肉等の状態とし一更に一魚
介類、食肉類等は塩その他の調味液に予め漬込んでも良
い。結着剤は可食部の性質に適合して選ぶのが好ましく
２調味料のほかに１着色料、香辛料その他所型に応じて
種々のものも添加できる。
次に、成形された円柱状体は例えば蒸煮等の加熱処理に
よって一体化する。方お、この加熱処理とご食品類が一
体のブロック化できるものであれば、蒸煮以外に何れの
加熱手段も用いることができる。更に、加熱処理の際、
魚介類の練肉の場合は、加熱前にすわシ過程を経ること
もでき、加熱時・またはその後で燻煙をかけて所謂燻製
処理を行々うこともできる。
次に、加熱処理後のブロック体１は所望に応じて凍結し
てから第１図に示す如（その軸線に向って−例えばドリ
ル２を用いて穿孔して軸孔３を形放し、更に−との軸孔
３に支持軸４を嵌挿して取、かける。この支持軸４は第
２図に示す如くブ町′ツク体１の回転軸を放すものであ
って一支持軸４を中心とｌてブロック体Ｊを回転させ。
回転するブロック体１の円周面３ ａ、にバンドソー５
等の切削具を尚てふと一円周面］ａに沿って切削さり、
帯状の連続シート６が連続的に製造できる。す方わち、
ブロック体ｊを支持する支持軸４げ上下動自在に支承り
、これに対し。
パントン−５は第２図に示す矢印方向に移動自在に支持
Ｉ、て、ブロック体Ｊの円周面１ａに当てる。このよう
に配置［−１，ブロック体］の円周面１ａに対してバン
ドソー５をその接触線のところで切込ませ、連続シート
６の一端を矢印方向に引張ると、ブロック体］げ支持軸
４を中心に回転し一連続的にブロック体１け切削され。
連続シートはきわめて容易に形成できる。
方お−ブロック体１け蒸煮その他の加熱処理を行方っだ
噴まで上記の如く切削することもできるが、加熱処理後
に更に凍結すると、ブロック体１け完全に一体化干ると
２もに所定の硬さが得らｈ−とぐに−切削時に支障があ
るものや、薄く切削する場合でも、全く支障方（切削で
きる。、また、支持軸４はパントン−５との相対位置が
変化調整できるよう構放されていわは−必ず［、も、支
持軸４と上記の如（上下ツ１１自在に支承する必要が方
い。１．かし、通常は上記の如（支持軸４を上下動自在
に支承すｈば装置がコンパクト化できて好ま１い。
また、このように切削すると、得ら力る連続シートの厚
さは常に一定と方シ、きわめて幼芽的に切削できる。、
また、切削具はパントン−のほかブロック体を切削でき
るものであわば何りのものも用いることができ１例えば
−カンナ。
刃物等を用いると、厚さく１．３ 調程度のものが容易
に得られる。
以上の通、！Ｓｌに製造される連続シートは用いる材料
によって種々の用途に用いらｈるが、そのうちで主なも
のを列挙すると、次の通シである。
ｊず、魚肉等の練肉を原料と［、−こｈを型に入力で円
筒状に成形ｌ、てから、所要のすわりを行方って蒸煮し
、その後−円周面に沿ってカンナ等で切削すると、シー
ト状のカマボコが製造でき、更に、長手方向に沿って切
断すると、所謂キザミカマポコや、魚シーメン等が容易
に製造できる。
次に、獣、鳥、魚介類等の肉や脂身を原料とし、とｈを
同様に処理し、て連続シートを形成するトーハム、ベー
コン、更に、これらを利用した種々の食品が連続かつ量
産的に得ら引２る。
例えば、塩漬豚肉を素材とすると、連続したハムシート
が得られ、とｈを利用すると、直接ヌライスハムが得ら
ｉするほか１種々のハム巻き食品が得らする。
また、例えば、豚肉や牛肉で脂身と赤身と交互に層状に
して円筒状に成形して処理すると、容易に連続したベー
コンシートが得られ２これを利用すると、直接スライヌ
ベーコンが得られるほか、種々のベーコン巻き食品ガ得
られる。
まだ、例えば１食肉や魚肉の練肉を素材にすると、同様
に連続したソーセージシートが得られ−これらの場肝に
野菜等を介在させることかテ％−ハム−ベーコンと同様
に利用できる。
また１例えば、卵等を素材とすると、連続した卵シート
が得られ、これは直接すし種に利用できるほか、この卵
シートによって他の食品を巻くと巻食品が得られ−せん
維に切断して金縣卵に利用でき一更に、このシートを焼
（と、玉子焼シートが得られる。
また、上記の如（得られるシートは連続した本のである
ため、その後の処理において連続的にパンやクラッカに
載せたシ、はづんだシすることができ１例えば、カナッ
ペやサンドウィンチ等が容易に得られる。
また、上記のところでは円柱状のブロック体を形成後、
軸孔を形成しこの軸孔に支持軸を挿入しているが、ブロ
ック体を円筒状に成形し。
軸孔形成過程を省略して支持軸を挿入できる。
すなわち、藁３図（ａ）に示す如き軸材７を用いて第３
図（ｂ）に示すよう環状体８の中心に位置させて基板９
上にセットし、その周囲にす脂身等をつめてブロック１
をつくる。この軸材７は通常円弧状部７ａと直遺部７ｂ
から成っていて後記の如（フロック体１が回転されると
きに軸材７′の直線部７ｂが抵抗とたって空転しないよ
う構成され、更に、軸材７は耐熱住方らびに耐寒性の材
料から構成される。その後は、ブロック体ｌの軸材７の
中心孔７Ｃに支持軸４を挿入すると、第３図（Ｃ）に示
す如（、同様に連続シート６が製造できる。オた。軸材
には予め支持軸を一体として設けておくことができ、こ
の場合は支持軸の挿入過程を省略できる。
実施例１゜
ステンレス製の基板上に内径３ＱＣＪ高さ７ｍの環状体
を置き、その内部に予め燻液に浸漬処理した豚赤身肉を
層状に並べた上に豚脂身を積重ね、更に豚赤身肉−豚脂
身を積重ねてゆき前記環状体の内部を一杯にした後、ス
テンレス製の円板状の蓋を環状体の上に載せ、蒸器に込
れて９５Ｃ前後で約９０分間蒸煮してブロック体の中心
部まで加熱して一体化させた。これを環状体から取外す
と５４のベーコン風の加熱成形ブロック体が得られた。
この加熱成形ブロック体をボール盤に載せ、ドリルで加
熱成形ブロック体の軸線に１インチの軸孔をあけ、との
軸孔にステンレス製の支持軸を挿入した。この支持軸を
左右からベアリングを介して支持して。
帯状連続シート製造装置にセットし、ベーコン風加熱放
形ブロック体をその上方で接触させた自重で上下動する
摩擦車で回転させ、前記加熱成形ブロック体の最下点の
僅か前方を走行するバンドソーで切削すると７ｃｍ幅で
１■厚さのベーコン風連続シートが得られた〇
すけそうす脂身に食塩、グルタミン酸ナトリウム、味リ
ン等の調味料を加えて混練し九練肉をノズルから連続的
に押出し、前記のベーコン風連続シートで連続的に巻い
て蒸煮し、一定の長さに切断するとベーコン巻おでん材
料という新規で美味な食品が得られた。
実施例２
ステンレス製の基板上の中心に設けた係止突起に耐熱性
、耐寒性で衛生重々材質の合成樹脂製の軸材の中心孔を
合せて設置し、その外側に一定間隔をおいて、内径３０
ｃｒｎ、高さ７ｃｒｎの環状体を置き、基板に固定した
。
次に、豚赤身肉１００部に食塩２部、燻液２部、グルタ
ミン酸ナトリウム０．５部を加えて混練した本のを、前
記軸材と環状体の間の空間に充填し、ステンレス製の円
板状の蓋を軸材と環状体の土に載せ、蒸器にいｈで９５
ｒ前後で約９０分間蒸煮してブロック体の中心部まで加
熱１−で一体化させた。これを冷却後環状体から取外す
と５ｋｙのハム様の加熱成形ブロック体が得らｈた。こ
の加熱成形ブロック体を一２５Ｃの急速凍結室に４時間
いれて中心部まで凍結した後−この加熱成形ブロック体
の軸材の軸孔にステンレス製の支持軸を挿入した。
この支持軸を実施例】と同様に帯状連続シート製造装置
にセットして、同様にＬ、てパントン−で１．５ｇの厚
さに切削してハム様の連続ハムシートを得た。
また、予め別の軸材と環状体を前記同様にセットしてそ
の空間に１枚ずつ外１〜．太い茎部を除去しかつブラン
チングしたキャベツヲ充填ｔ−。
ステンレス製の円板状の蓋を軸材と環状体の上に載せ一
２５Ｃで凍結したキャベツの凍結フロック体をつ〈す、
こｈを環状体から取外した後。
別の帯状連続シート製造装置にセットし、て同様ＶＣ［
７てパントン−で１，５簡の厚さに切削してキャベツの
連続キャベツシートラ得＊。
このキャベツシートラ先のハムシートの上に連続的に重
ね、更に、キャベツシートの上に具をノズルから押出１
−７て叡せ−この具をキャベツシートとハムシートによ
って連続的に巻いたのち蒸煮１＝ ＋長さ７ｃＷ１程度
に切断［、たところ、中心ニ具がありその外側にキャベ
ツ、最外側に）・ムがあるハムキャベツ巻′きが得られ
た。
ｈお、具はいためた玉ねぎ、挽き肉に調味料を加え混練
したものであった。
以上詳しく説明した通シ一本発明方法は魚介類、食肉類
、野菜その他の食品可食部を円柱状若しくけ円筒状（／
Ｃ成形してから加熱して一体（Ｅし、この一体化したブ
ロック体をその円周面に沿って切削して連続した帯状シ
ートを形成するものである。従って、きわめて容易に可
食できる連続した帯状シートが形成でき、このシート化
によって種々の食品が連続かつ自動的に製造できるほか
、これを実施する装置はきわめてコンパクト化できる。【,<explain. First, only the edible parts of seafood, meat, vegetables, and other foods are placed in a cylindrical container together with a desired binder and seasoning slanted parts, and then shaped into a cylinder or cylinder. In this case 1, for example, the edible parts of seafood include those with heads and other unnecessary parts removed, fillets of three pieces of fish, one piece of fillet, one fillet, minced meat, etc. Furthermore, seafood, meat, etc. may be pre-soaked in salt or other seasoning liquid. The binder is preferably selected in accordance with the properties of the edible portion, and in addition to seasonings, colorants, spices, and other various substances may be added depending on the type of food. Next, the molded cylindrical body is integrated by heat treatment such as steaming. However, any heating means other than steaming can be used as long as the heat treatment and the food can be made into an integral block. Furthermore, during heat treatment,
In the case of minced seafood, it may be subjected to a sewage process before heating, or it may be subjected to so-called smoking treatment by applying smoke during or after heating. Next, the block body 1 after the heat treatment is frozen as desired, and then a hole is drilled in the direction of its axis using, for example, a drill 2 to form an axial hole 3, as shown in FIG. The support shaft 4 is inserted into the shaft hole 3 of the holder and is attached.This support shaft 4 releases the rotation axis of the block body 1 as shown in FIG. 1 to rotate the block body J. A band saw 5 is placed on the circumferential surface 3a of the rotating block body 1.
Using a cutting tool such as the above, cut along the circumferential surface]a,
A belt-shaped continuous sheet 6 can be manufactured continuously. By the way,
The support shaft 4 supporting the block j is supported so as to be movable up and down. The Panton-5 is movably moved in the direction of the arrow shown in FIG. 2 and is applied to the circumferential surface 1a of the block body J using the support I. When the band saw 5 is cut into the circumferential surface 1a of the arrangement [-1, block body] at the contact line and one end of the continuous sheet 6 is pulled in the direction of the arrow, the block body] barb support shaft 4 It rotates around the center and one block is continuously cut. Continuous sheets can be formed very easily. However, if the block body is steamed or otherwise heat treated, it can be cut as described above, but if it is further frozen after the heat treatment, the block body will be completely integrated and when it dries, it will become the specified shape. The hardness can be obtained even when cutting something that is difficult to cut, or when cutting thinly.In addition, the relative position of the support shaft 4 with the Pantone 5 can be changed and adjusted. However, it is necessary to freely support the support shaft 4 and the upper and lower parts 11 as shown above. It is preferable that the machine can be made more compact if it is supported freely.Also, when cutting in this way, the thickness of the continuous sheet obtained is always constant, and the cutting can be done in a very precise manner.
In addition to the Pantone cutting tool, any tool that can cut the block body can be used, such as a plane. If you use a knife or the like, you can easily obtain one with a thickness of about 1.3 mm. Over all, connoisseurs! Continuous sheets manufactured from Sl can be used for various purposes depending on the material used, but the main ones are listed below. First, the minced meat, such as fish meat, is input into a mold to form it into a cylindrical shape, and then steamed to the required height, and then shaped into a plane along the circumference. By cutting the material, sheet-shaped kamaboko can be produced, and further, by cutting along the longitudinal direction, so-called kizami kamapoko, fish seamen, etc. can be easily produced. Next, the meat and fat of animals, birds, seafood, etc. are used as raw materials, and the pork is processed in the same way to form continuous sheets such as torham and bacon.Furthermore, various foods using these can be produced continuously and in mass quantities. Get minus 2. For example, if salt-cured pork is used as a raw material, a continuous ham sheet can be obtained, and if ``h'' is used, not only can rice ham be obtained directly, but also one variety of ham-wrapped foods can be obtained. In addition, for example, if pork or beef is layered alternately with fat and lean meat and formed into a cylindrical shape, a continuous bacon sheet can be easily obtained. Various bacon-wrapped foods are obtained. However, for example, if you use minced meat or fish meat as a raw material, continuous sausage sheets can be obtained in the same way, and by interposing vegetables or the like in these sheets, it can be used in the same way as sausage sheets, ham, and bacon. For example, if eggs are used as a raw material, a continuous egg sheet can be obtained, which can be used directly for sushi starter, or by wrapping other foods with this egg sheet, a rolled food can be obtained - it can be cut into fibers. This sheet can then be used to make golden-fried eggs.Furthermore, this sheet can be baked (and an egg-yaki sheet can be obtained.) For example, canapés and sandwich can be easily obtained.In addition, in the above case, after forming a cylindrical block body,
Although a shaft hole is formed and a support shaft is inserted into this shaft hole, the block body is formed into a cylindrical shape. The support shaft can be inserted without the shaft hole forming process. That is, using the shaft material 7 as shown in Figure 3(a),
As shown in Figure (b), the substrate 9 is positioned at the center of the annular body 8.
Place it on top, fill the surrounding area with fat, etc., and make block 1.
Create. This shaft member 7 usually has a circular arc portion 7a and a straight portion 7b.
As described below (when the flock body 1 is rotated, the straight portion 7b of the shaft member 7' creates resistance and is configured so that it does not spin idly, and the shaft member 7 is made of heat-resistant and cold-resistant materials). Thereafter, by inserting the support shaft 4 into the center hole 7C of the shaft member 7 of the block body 1, a continuous sheet 6 can be manufactured in the same manner as shown in FIG. 3(C). The shaft material can be integrally provided with a support shaft in advance, and in this case, the process of inserting the support shaft can be omitted.Example 1゜A ring-shaped body with an inner diameter of 3QCJ and a height of 7m is placed on a stainless steel substrate. Inside the annular body, lean pork meat that has been soaked in liquid smoke is arranged in layers, and then pork fat is stacked on top of it, and then lean pork and pork fat are stacked on top of each other until the inside of the annular body is full. A disc-shaped lid was placed on top of the annular body, and the block was placed in a steamer and steamed at around 95C for about 90 minutes to heat the center of the block and integrate it.When this was removed from the annular body, 54 pieces were formed. A bacon-like heat-formed block body was obtained. This heat-formed block body was placed on a drilling machine, a 1-inch shaft hole was drilled on the axis of the heat-formed block body, and a stainless steel support shaft was inserted into the shaft hole. This support shaft was supported from the left and right via bearings.It was set in a belt-shaped continuous sheet manufacturing device, and the Bacon-style heat-released block was rotated by a friction wheel that moved up and down due to its own weight, which was in contact above it. By cutting with a band saw running slightly in front of the lowest point of the heat-formed block body, a bacon-like continuous sheet 7 cm wide and 1 cm thick was obtained. Salt, monosodium glutamate, ajirin, etc. The seasonings are added and kneaded, and the nine-grilled meat is continuously extruded through a nozzle, continuously wrapped in the bacon-like continuous sheet, steamed, and cut to a certain length to create a new and delicious bacon-wrapped oden material. A food product was obtained. Example 2 A shaft material made of a heat-resistant, cold-resistant, sanitary material, synthetic resin, was installed so that the center hole of the shaft material was aligned with the locking protrusion provided at the center of a stainless steel substrate, and the outside with an inner diameter of 30 mm at regular intervals.
crn, a ring-shaped body with a height of 7 crn was placed and fixed to the substrate. Next, 100 parts of pork lean meat, 2 parts of common salt, 2 parts of liquid smoke, and 0.5 parts of monosodium glutamate were added and kneaded, and the space between the shaft material and the annular body was filled with the mixture, and the stainless steel Place the disc-shaped lid on the shaft material and the soil of the annular body, and heat it in the steamer for 95 hours.
The block was steamed for about 90 minutes before and after heating, and heated to the center of the block at 1- to integrate it. When this was cooled and removed from the annular body, a 5ky ham-like heat-formed block was obtained. After this heat-formed block was placed in a quick-freezing chamber at -25C for 4 hours and frozen to the center, a stainless steel support shaft was inserted into the shaft hole of the shaft material of the heat-formed block. This support shaft was set in the belt-shaped continuous sheet production apparatus in the same manner as in Example, and similarly cut to a thickness of 1.5 g using an L and Pantone machine to obtain a ham-like continuous ham sheet. In addition, another shaft material and annular body are set in advance in the same manner as above, and one by one, one by one, is placed in the space. Filled with cabbage with thick stems removed and blanched. A stainless steel disc-shaped lid is placed on the shaft material and the annular body, and a frozen flock of cabbage frozen at 25C is covered.
After removing the h from the annular body. Set it in another belt-shaped continuous sheet manufacturing device, and use the same VC [
7) Cut the cabbage into 1.5 pieces thick with a Pantone machine to obtain a continuous cabbage sheet*. Continuously stack the cabbage sheet on top of the ham sheet, and then extrude the ingredients from the nozzle onto the cabbage sheet.
-7 - Use a cabbage sheet and a ham sheet to wrap this ingredient continuously, then steam it 1 = + cut it into lengths of about 7cW1. - A chewy ham and cabbage roll was obtained. Oh, the ingredients were fried onions, ground meat, and seasonings mixed together. As explained in detail above, the method of the present invention is to process the edible parts of seafood, meat, vegetables, and other foods into a columnar or cylindrical shape (/
C-shaped, heated and integrated (E), and this integrated block body is cut along its circumferential surface to form a continuous band-shaped sheet. Therefore, it is a continuous sheet that is extremely easily edible. By forming a sheet into a sheet, various foods can be manufactured continuously and automatically, and the equipment for carrying out this process can be made extremely compact.
第１図は本発明方法を実施する装置のうち、ブロック体
の軸孔形成部分の一例の斜視図、與２図はその装置にお
いてブロック体の切削態様の一例の斜視図、第３図（ａ
Ｌ （ｂ）ならびに（Ｃ）は本発明の他の実施例に係る
各過程の説明図である。
符 号１・・・・・・ブロック体 １ａ・・・・・・
ブロック休日２−・・・・・ドリル ３・・・・
・・軸孔４・・・・・・支持軸 ５・・−・・バ
ンドソー６・・・・・・連続シート ７・・・・・・
軸材８・・−・・−環状体 ９・−・・・・基板
第１図
２
第２図
ａ
第３図
（δン
ｈ
（ｂ）
第３し
一ニ
ー−７
」ＪFIG. 1 is a perspective view of an example of a shaft hole forming portion of a block body in an apparatus for carrying out the method of the present invention, FIG.
L (b) and (C) are explanatory diagrams of each process according to another embodiment of the present invention. Code 1...Block 1a...
Block holiday 2 - Drill 3...
...Shaft hole 4...Support shaft 5...Band saw 6...Continuous sheet 7...
Shaft member 8 --- Annular body 9 --- Substrate Figure 1 Figure 2 Figure 2 a Figure 3 (δnh (b) 3rd knee-7''J
Claims (1)
料とともに円柱状若しくけ円筒状Ｉ／ｃｌ形し加熱して
一体のブロック体とし、その後。 このブロック体の中心軸に支持軸を挿入【１．との支持
軸を中心とＬ７て前記ブロック体を回転させつつ、円周
面に沿って切削し帯状連続シートを製造することを特徴
とする食品類の帯状連続シートの製造法。 ２）食品類の可食部を所望に応じて結着側方らびに調味
料とともに円柱状若しくけ円筒状に成形し加熱して一体
のブロック体とＬ２その後。 フロック体を凍結してから一ブロック体の中心軸に支持
軸を挿入１−１この支持軸を中心と１、て前記ブロック
体を回転させつつ１円周面に沿って切ｓｕシー帯状連続
シートを製造することを特徴とする食品類の帯状連続シ
ートの製造法、[Scope of Claims] 1) The edible part of the food is shaped into a columnar or cylindrical I/Cl shape along with a binder and seasoning as desired, heated to form an integral block body, and then. Insert the support shaft into the center axis of this block body [1. A method for manufacturing a continuous band-like sheet for food products, characterized in that the block body is cut along a circumferential surface while rotating the block body at an angle L7 about a support shaft of the same. 2) The edible part of the food product is formed into a cylindrical shape or a cylindrical shape along with binding sides and seasonings as desired, and heated to form an integral block body L2. After freezing the flock body, insert a support shaft into the central axis of one block body. 1-1 Rotate the block body around this support shaft and cut along the circumferential surface of the continuous sheet. A method for producing a strip-shaped continuous sheet for food products, characterized by producing the following:
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57229116A JPS59120060A (en) | 1982-12-28 | 1982-12-28 | Preparation of continuous web of food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57229116A JPS59120060A (en) | 1982-12-28 | 1982-12-28 | Preparation of continuous web of food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS59120060A true JPS59120060A (en) | 1984-07-11 |
| JPH0123106B2 JPH0123106B2 (en) | 1989-05-01 |
Family
ID=16886991
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP57229116A Granted JPS59120060A (en) | 1982-12-28 | 1982-12-28 | Preparation of continuous web of food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS59120060A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61128835A (en) * | 1984-11-26 | 1986-06-16 | Kanei Shoten:Kk | Preparation of dried fish and shellfish sheet |
| EP0322220A2 (en) * | 1987-12-23 | 1989-06-28 | Unilever Plc | Method for preparing a food product |
| US5437886A (en) * | 1990-03-28 | 1995-08-01 | Unilever Patent Holdings B.V. | Cutting process |
| WO2004062386A1 (en) * | 2003-01-16 | 2004-07-29 | Kin Shing Poon | Food cutter |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5274396U (en) * | 1975-11-27 | 1977-06-03 | ||
| JPS57177644A (en) * | 1981-04-22 | 1982-11-01 | Osaka Kagaku Goukin Kk | Fibrous casing for cooking processed meat |
-
1982
- 1982-12-28 JP JP57229116A patent/JPS59120060A/en active Granted
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5274396U (en) * | 1975-11-27 | 1977-06-03 | ||
| JPS57177644A (en) * | 1981-04-22 | 1982-11-01 | Osaka Kagaku Goukin Kk | Fibrous casing for cooking processed meat |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61128835A (en) * | 1984-11-26 | 1986-06-16 | Kanei Shoten:Kk | Preparation of dried fish and shellfish sheet |
| EP0322220A2 (en) * | 1987-12-23 | 1989-06-28 | Unilever Plc | Method for preparing a food product |
| JPH01211478A (en) * | 1987-12-23 | 1989-08-24 | Unilever Nv | Preparation of roll-shaped food |
| US5437886A (en) * | 1990-03-28 | 1995-08-01 | Unilever Patent Holdings B.V. | Cutting process |
| WO2004062386A1 (en) * | 2003-01-16 | 2004-07-29 | Kin Shing Poon | Food cutter |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0123106B2 (en) | 1989-05-01 |
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