JPS6185181A - Method of covering food with powder continuously - Google Patents

Abstract

PURPOSE:A food to be coated and a cereal powder for coating are rotated and transferred in the coating zone to ensure the food product to be coated with a cereal flour, then they are sieved into the coated product and excessive flour and the sieved flour is allowed to return to the coating zone whereby the cereal flour is economically utilized. CONSTITUTION:A food product which has been formed into a desired shape and a cereal flour are fed to the flour-coating zone 5 where the food is continu ously coated as the food and the flour is rotated and transferred. Then, the excessive amount of the cereal flour and the coated food are separated by sieving and the sieved flour is allowed to turn back to the coating zone by the conveyor 31. Thus, the coating of food with the cereal flour is ensured, further this operation can be conducted automatically and hygienicaly and the amount of the flour for coating can be economized.

Description

[Detailed Description of the Invention] <Industrial Application Field> The disclosed technology applies flour bread crumbs, rice flour, etc. to the surface of food such as meat of aquatic animals or agricultural products that has been cut into a desired shape such as a die shape or a strip shape. Powdering, which involves uniformly covering grain with flour, belongs to a technical field.

Therefore, the present invention is capable of producing food by continuously transporting raw materials such as seafood, livestock meat, vegetables, etc., which have been pre-cut into a desired shape such as the above-mentioned dice shape or strip shape, and grain flour. Automatic flouring is an invention related to a method for uniformly covering the surface of food with grain flour, and in particular, it is an invention that relates to a method of continuously conveying an excess of grain flour to the food in a cylindrical drum or the like in the covering part. While transferring and rotating both, give a scooping action and a reversing action, and stir while powdering. The invention relates to a method for continuously dusting food so that it can be returned and recycled.

<Prior Art> As is well known, in the food industry, instant foods, frozen foods, etc. are widely distributed as main products in the simple food distribution market.

Among these simple foods, frozen fried foods are widely used because of their long shelf life, high nutritional value, and good taste.

Such fried foods are ultimately frozen packaged +'+
At the manufacturing stage of f, there is a so-called battering process and pre-laddering process in which the raw food is coated with grains such as flour bread crumbs and rice tA.

However, if the battering process is performed directly on the fried raw material food, it may be difficult to attach the batter due to oozing of water from the raw material food, or the battering may become thin. There is a problem where the oil splashes water during frying, causing the batter to peel off.

To deal with this, it is common to perform a so-called dusting process in which flour or the like is sprinkled on the product before the battering process.

Conventionally, the dusting process has generally been done manually, and methods such as adding fried food ingredients to the flour dusting process and stirring both by hand to coat the flour have been used. I was using it.

In such work, the first disadvantage is that the manual work is performed in floating dust such as flour, which is not favorable for the working environment.Also, the manual labor causes significant wrist fatigue and reduces work efficiency. As a result, there is a risk that the frying material food is coated with flour I/H non-uniformly, resulting in poor product yield and deterioration of product quality. There was also the disadvantage that the hygiene issues associated with food cannot be ignored.

To deal with this, methods have been devised for automatic dusting using mechanical means. For example, as shown in Japanese Patent Publication No. 53-9361, dusting is uniformly spread on a belt conveyor. While some methods have been used, such as splashing or pressing the powder onto the food material as it is transported, such simple splashing or pressing does not prevent the powder from being applied to the material. It has weak adhesion to the food surface, and can be used for battering and fried foods 51! II! T! There is also the disadvantage that the powdered material peels off from the food material by the time it reaches the end of the day, and in order to improve this, the powdered material is dropped into the powdered machine, such as in a predding machine, to strengthen the adhesion of the powdered material. There are other methods, but the darning method has the disadvantage that the dusting only adheres to one side of the falling food material, making it difficult to adhere to all surfaces.

In addition, in the conventional pre-laddering process, the breading process was FiI-like, making it difficult for the bread crumbs to adhere uniformly to the food, and in particular, the adhesion of the bread crumbs to the edges of the food was insufficient.

<Problems to be Solved by the Invention> The object of the present invention is to solve an I! problem which has various advantages based on the above-mentioned prior art. The technical challenge is to solve the problem of insufficient adhesion of flour, bread crumbs, etc. to food ingredients during the coating process in the manufacturing process of fried foods, which are particularly excellent among easy-to-eat foods. It ensures adhesion to all surfaces, eliminates manual labor, maintains a sufficiently hygienic work environment, significantly increases product yield and precision, and improves the quality of flour. Three excellent foods that benefit the field of processing technology application in the food industry by making it possible to use them economically! I!
The purpose of this paper is to provide a "continuing method".

Means and operation for solving the above-mentioned problems The feature of the present invention is that, in order to solve the above-mentioned problems, when obtaining fried foods such as seafood, meat, vegetables, etc. Both raw food and surplus flour are continuously supplied to the covering section, and the J-lifting and reversing actions are performed in a rotating state by a plurality of baffle rods fixed inside the drum of the covering section. As a result, the raw food and grain flour are repeatedly subjected to upper fall, splashing, etc. in the drum, and the flour is evenly applied to the entire surface of each raw food, ensuring that it adheres to the surface and completely drying. After receiving the covering action, the powdered food and surplus flour are sieved in the sieving section, the former being sent to the next processing step, and the latter being returned to the above covering section for the next flour covering action. Technical measures have been taken to make this possible.

<Example> Next, an example of the present invention will be described below based on the drawings.

1 is the equipment that powders food materials, and the base 2 of the manufacturing factory
From the front through the O-ra 3.3...
, a main body portion (covering portion) 5, and a conveying portion 6 are provided so as to be mutually adjustable and movably combined.

The main body part 5 has a cylindrical hollow drum 9 supported via support rollers 8.8 to a frame 7 provided upright on the O-ra 3.3. A belt 12 is rotatably provided via pulleys 13 and 14 between a motor 11 and a speed reducer installed on the upper part of the frame 7.

Further, at the rear of the drum 9, a large number of bars 15, 15, which are detachably connected to the drum 9, extend forward along the axial direction of the drum 9, and extend a predetermined length of 1 m in the circumference. The cage-like sieve portions arranged at intervals are provided with a portion 16, and a chute 1 connected to the next stage conveyance portion 6 is provided at the tip of the portion 16.
7 is provided.

Further, a short cylindrical return drum 18 is integrally connected to the front part of the 9, and a return fin 19.1 is provided inside the drum 18.
9... is provided.

A covering tool 20 is provided inside the drum 9 so that it can be inserted and fixed and removed, and a central shaft 21 provided concentrically on the drum 9 has a collar attached to it in the axial direction.
In addition, two fixed arms 22.2 are provided at intervals of 120 degrees in the circumferential direction.
2, and an arm 22' that is extendable and retractable, and a turnbuckle 23 (for convenience of illustration, only the 1vA point is shown in FIG. 3) is interposed in the middle of the arm 22'. The arm 22' is made telescopic.

Facing each arm 22, 22, 22', a longitudinal bar 24, 24, 24 is integrally fixed at the end of each arm 22, 22, 22', and a number of baffle bars 25, 25 are installed inwardly. ．．
25... are integrally welded and fixed.

Therefore, when setting up the installation, loosen the turnbuckles 23 and 23, insert the covering tool 20 from the open end of the drum 9, and rotate the turnbuckle 23 to install the bar 24. By pressing against the inner surface of the drum 9, the flap 20 is fixed to the inner surface of the drum 9, and can be easily released and removed by loosening the turnbuckles 23, 23.

Thus, the supply section 4 has a frame 7' that is O-ra 3.
A hopper 2G for food materials and a hopper 27 for flour, etc. as grain powder are installed on the top of the hopper 2G, and a stirring device 28, 28 for preventing bridging is provided in each case.
is provided.

A common belt conveyor 29 is provided at the bottom of the I7i material food hopper 2G and the 0 hopper 27, and its tip is exposed inside the return drum 18 and faces the drum 9. has been done.

Therefore, the later-described returned flour falling from the return fins 19 of the return drum 18 is returned into the drum 9 by the belt conveyor 29.

In addition, 30 is a drive motor, and the above-mentioned belt conveyor 2
9 rF-operation.

Further, in the lower part of the drum 9, a frame 7 is provided with a belt conveyor 3 for passing the sieved material from the tip of the section 16 to the return drum 18.
1 is provided.

Therefore, as described above, the conveyance section 6, the main body section 5, and
The supply parts 4 are located in separate zones, and by combining them, the three parts can be combined to form a unit plant as shown in Figure 1, and they can be easily disassembled from each other for cleaning and cleaning. It will be possible to carry out maintenance and inspection work.

In the above-mentioned powder application device 1, as shown in FIG.
Although not shown in the drawings, when sprinkling grain flour on raw food, for example, good quality raw materials such as seafood, meat, vegetables, etc. that have been cut and formed into a predetermined size are fed into the hopper 26 of the supply section 4, or , flour, bread crumbs, etc. are transferred to the hopper 27.
, stir it to avoid bridging, and then
130 to operate each lower belt conveyor 29.
is supplied into the drum 9 of the covering section 5 through the wafer.

In addition, in the covering part 5, the drum 9 is rotated via the motor 11, the belt 12, and the pulleys 13, 14.
At the same time, each bar 15, 15 of the sieve part 16 is rotated integrally, and the return drum 18 is scooped up by the fins 19.
Rotate together.

There, the food material and the flour are both fed into the drum 9 via the belt conveyor 29 of the feeding section 4, where the drum 9 is pre-compacted as described above. The baffle rods 25, 25, etc. of the top-covering tool 20 installed in i1 are subjected to a rotational action due to the rotation of the drum 9, and are also subjected to a scooping action and a flip-up action, making use of the inclination of the drum 9. It will be moved forward.

Therefore, due to these actions, the entire surface of the food material formed into a predetermined shape such as a square or strip is coated with flour, and the next sieved portion is sent to section 1G.

Therefore, due to the above-mentioned covering effect caused by the baffle, even if the food material is preformed into a rectangular shape, it may bend or curl and the covering action may not be completed completely. There is no problem, and a kind of alignment effect is applied, resulting in a complete covering effect.

The amount of flour supplied to the drum 9 relative to the food material is set so that m of the flour is a surplus of 1 based on theory and experimental data.

From this point of view as well, the food material is more completely coated with flour in the coating portion 5.

Therefore, the powdered food discharged from the drum 9 is transferred to the next sieving section 16, where the I-deferred bar 15.15 rotates integrally with the drum 9. The interior of the bar 15.15 is inverted and powdered (the powdered food and surplus flour are conveyed and subjected to sieving, and the powdered food is passed from its tip to the next stage of processing. The sieved grains are fed to the conveying section 6 in the process via the shute 17, and in the process, surplus flour falls onto the return conveyor 31 between each bar 15 and 15, and is transferred into the return drum 18. To go.

Although not shown, depending on the design, inclined chutes may be provided on both sides of the return conveyor 31 to receive excess flour falling from the bars 15, 15.

The surplus flour returned to the return drum 18 is scooped up by the return fins 19, 19 rotating within the return drum 18, rises, and is transferred to the belt conveyor 29 at the upper part.
It falls upward and is fed into the drum 9 again together with the food material and flour fed from the center brim 26, 27.

By following the process as described above, the operation of dusting the supplied food material with flour is performed fully automatically, eliminating the need for manual labor and also keeping the surrounding working environment clean.

It goes without saying that the embodiment of the present invention is not limited to the above-mentioned embodiment, and for example, the structure and mounting method of the baffle rod 25 are not limited to this embodiment, and various means may be taken. It is.

In addition, in the sieve section, a cover is provided for the returning belt conveyor 31 around the bars 15, 15... to prevent dust, and
Various methods can be adopted, such as installing a return flour detection sensor as appropriate for 1 to detect the amount of return pile, and automatically controlling the amount of flour supplied to the zero hopper 27.

<Effects of the Invention> According to the present invention, the work of covering food materials to be used in frozen fried foods with grain flour such as wheat flour or bread crumbs is performed fully automatically from supply to discharge to the next step, and no manual labor is required. Moreover, since it is carried out in an almost airtight state, it is efficient, keeps the working environment sanitary, and eliminates unnecessary oxygen.
Excellent effects can be achieved by reducing J force,
Therefore, the overall operation of the frying process can be carried out efficiently.

Therefore, in the covering process, the surplus flour is returned to the return drum and immediately recycled together with the food material fed into the drum for reprinting, so the return process can be shortened and poses an unsanitary problem. An excellent effect is that there is no risk of contamination with dust or the like.

In this way, by feeding back the surplus flour to the covering section, that amount of surplus flour can be fed in advance at the supply section. can be sprinkled with flour,
The excellent effect of sufficiently improving the product accuracy is achieved without causing a lack of coating U in the food product or the occurrence of III 1111 in the later frying process. Ru.

Further, even if the surplus flour is generated, there is an advantage that it is not wasted as it is recycled to the covering section.

Therefore, by rotating the food material and grain flour in the covering part and giving scooping action, flipping action, and reversing action, it is possible to completely cover all the surfaces with flour. First, it is possible to avoid twisting, curling, etc. of the raw food material, thereby achieving the excellent effect of making it possible to adhere flour to the entire surface of the raw food material with a high yield.

In addition, the sieving section has the advantage of eliminating the need for extra use of fQ flour by sieving the floured food and surplus flour.

[Brief explanation of drawings]

The drawings are explanatory diagrams of one embodiment of the present invention, and FIG. 1 is a schematic side view of the entire device, FIG. 2 is a side view of the device, and FIG. Longitudinal cross-sectional view, Figure 4 is Figure 3 IV
-IV end view FIG. 5 is a perspective view taken along the line V-V in FIG. 3. 5...Main part (covering part), 1G...Sieve part,
Procedural amendment (voluntary) October 30, 1980 Manabu Shiga, Commissioner of the Patent Office Food i! ! For subsequent powder application, method representative: Shun Oguchi − Drawings

Claims (1)

[Claims] In a continuous dusting method, food formed into a predetermined shape and grain flour are continuously conveyed and supplied to a covering part, and the food and grain flour are transferred and rotated in the covering part. Apply the powder while giving a scooping and inversion effect,
A method for continuously dusting food, characterized in that the dusted food and surplus flour are then sieved, and the sieved surplus flour is returned to the covering section.