JPS594108B2 - Foreskin-shaped food manufacturing method, equipment, and products - Google Patents

Description

[Detailed Description of the Invention] This invention relates to a foreskin-shaped food and a method for producing the same.
This is particularly relevant to improvements for making omelet rice.

Traditional foreskin-shaped foods, such as omelet rice, were mostly made by hand, for example, by making a thin egg roll, placing fried rice on top of it, and rolling up one end of the egg roll.

Also, when I ate it, the rice itself fell apart and the rice and skin fell apart, making it very edible.

In such a conventional method, since the egg roll is thin and the fried rice content is not solidified, it is difficult to mechanize and has to be done manually.

However, recently, various foreskin foods such as omelette and omelette rice have been required to be produced in large quantities, and are sold as frozen or refrigerated foods.This has made mass production necessary.

The present invention provides extremely suitable means for achieving the above objects.

Hereinafter, one embodiment will be described with reference to the drawings. What is indicated by the reference numeral 1 is a food baking device. This food baking device 1 is used to make egg rolls as a skin, and has a kunk 2 containing a liquid egg. A plurality of firing pans 5 are movably provided on a table 4 rotatably provided on a base 3, and a heat source 6, ie, a gas burner, is installed inside the table 4.

This firing pan 5 is made up of first and second pan elements 7.8 each constructed in a hinged manner, and each pan element 7.8 has five concave pan bottoms 9 formed therein. ing.

The raw material supply unit 10 provided on the base 3 is provided in conjunction with the rotation of the table 4, and when the table 4 rotates 1/6, the piston of the raw material supply unit 10 moves back and forth once, and the liquid eggs in the tank 2 are In this embodiment, each pan element 7.8 is fed a fixed amount to 50 firing pans through the supply section 11.
has five pan parts 9, so the supply part 11 has five pan parts 9.
The liquid egg is supplied to each pan part 90 at the same time.

This table 4 is configured to be rotated intermittently at a constant speed, and when it rotates once, one layer of tamagoyaki is formed on one pan element 7 of all the pans 5, and when it is rotated further, the same layer is formed on the other pan element 8. This is a configuration that allows you to make a single layer of tamagoyaki.

Therefore, this supply section is configured to be able to move in the direction of arrow A from the air cylinder 12 in conjunction with each rotation of the table.

In such a configuration, for example, when making omelet rice, table 4 is used as shown in FIG.
Each pan part 9 of one pan element 7 of each baking pan 5 is rotated once and transferred to the supply section 11 (to make one layer of tamagoyaki B, the contents solidified on top of each tamagoyaki 20) When the fried rice 21 is placed on top, the uncooked part 22 is placed on the periphery,
Next, when the table rotates one more time, one layer of tamagoyaki 23 is formed on each pan portion 9 of the other pan element 8.

The bottom part of this egg roll 23 is solidified, and the upper part and the surrounding area are in the raw state 22.

Next, move one label element 7 along with the fried rice 21 to the arrow
When the direction of the force a is changed and it collides with the other pan element 8, since the egg 23 on the other pan element 8 is in a half-baked state, it collides with the fried rice 21 as shown in D in the drawing, and the egg Both ends of the fried rice 20 are fused and integrated with the egg-yaki 23 of one pot element 8, and an omelet rice 25 wrapped in egg is obtained.

The above implementation was carried out according to the following specifications.

Baking equipment: 1 unit) From cz, 5-bar hinge baking pan, 6 units Omelet rice 25 (Bi'/pcs), more than 1,000 pieces per hour.

As described above, you can make a large amount of omelet rice very smoothly, but this is because the uncooked part of the skin (in this case, the egg roll) is always in a stationary position, which makes it possible to do the foreskin work without spilling. Since the fried rice content is solid, it is extremely easy to handle and can be automated.

In other words, as the egg gets stuck in the rice, the rice and the egg skin become one, and the ingredients can be easily eaten and are suitable for fast food. Hardening or solidifying (1) is effective.

When making omelet rice, we have described the case of frying an egg as a skin, but it is also possible to easily wrap the egg around the contents using steaming or heating means as in the prior art.

This method can be applied to breads, cakes, sweets, etc. other than omelet rice, and various shapes of pans such as separate shapes and cantilever shapes can be used.

In the present invention, it goes without saying that the same effect can be achieved even if the liquid eggs are supplied to each pan alternately in an orderly manner or at the same time.

[Brief explanation of the drawing]

The drawings show a foreskin-shaped food according to the present invention and a method for producing the same; FIG. 1A and B are a front view and a plan view showing the apparatus used in this production method, FIG.
A to E in the figure are configuration diagrams showing the state when omelet rice is prepared. 1 is a baking device, 2 is a tank, 4 is a table, 5 is a baking pan, 7 and 8 are pan elements, 9 is a pan section, 10 is a raw material supply section, 11 is a supply section, 20° 23 is an egg roll, 25 is a It's omelet rice.

Claims (1)

[Claims] 1 The process of supplying the liquid egg to one pot is followed by the step of supplying the liquid egg to the other pot, and the liquid egg in one pot is molded into one pot in a solid solution state, and the mold is approximately the same as the inner mold of the pot. A step of supplying seasoned rice of the same type, a step of making an egg skin with a substantially uniform thickness in one pot using the above step, and a step of dispensing the rice in one pot on top of the dissolved liquid egg in the other pot. A method for making seamless omelet rice characterized by integrating egg skins formed on each pan.