JPS62215360A - Method for fractionating paste of starch of devil's tongue - Google Patents

Abstract

PURPOSE:To fractionate a paste of the starch of the devil's tongue and to cut it into ribbons simultaneously while partially leaving it, by inserting long blades and short blades into long blades guide channels and short blade guide channels in going and returning passage of a fractionating container and fractionating the paste of the starch of the devil's tongue in the fractionating container. CONSTITUTION:A blade part 4 at a position B is fixed to a position wherein the tips of long blades 8 and short blades 9 reach the bottom ends of long blade guide channels 6 and short blade guide channels 7 of a fractionating container 1, are inserted into the corresponding long blade guide channels 6 and the short blade guide channels 7, respectively and a paste 3 of the starch of the devil's tongue in the fractionating container 1 traveled is fractionated in the longitudinal direction. The fractionating container which has passed through the blade part 4 and has reached a position C is rotated by 90 deg. to change an angle, moved to a returning direction, the long blades 8 and the short blades 9 are inserted into the long blade guide channels 6 and the short blade guide channels 7 of the fractionating container 1 having the side differed by 90 deg. so that the paste 7 fractionated in the longitudinal direction is further fraction ized in the lateral direction. The fractionized paste 3' of the starch of the devil's tongue is removed upward or downward.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application The present invention subdivides food konnyaku into a plurality of pieces that are easy to eat, and at the same time divides each subdivided konnyaku into 1 piece so that it is easy to boil and seasoning is easily absorbed. This method can be widely used in the field of konnyaku production because it is a method of dividing the konjac into strings while leaving some parts intact.

2. Prior Art Conventionally, each household has used a kitchen knife to divide konnyaku into small pieces when cooking, but there are limitations to the form of subdivision, and it has been difficult to subdivide konnyaku into string-like strings and strips. For mass production, a method is used in which the konnyaku is formed into thin pieces using a slicer, and in the konjac splitting process, a method is used in which the konnyaku is divided into thread-like pieces using a top punching method or an extrusion method similar to the Tokoroten manufacturing method. The thin-walled subdivisions are mainly eaten as sashimi, and the string-like subdivisions have been eaten as shirataki for a long time.

Therefore, a method for dividing a large amount of konnyaku into shapes, forms, and dimensions that make it easier to eat in one bite and improve the boiling effect and absorption of seasonings has not yet been developed.

Problems to be Solved by the Invention Conventionally, it has been difficult to use an extrusion tool similar to Tokoroten to finely divide konnyaku into string-like pieces due to its elasticity. limited to The method of the present invention differs from the conventional subdivision into string-like or thin-walled pieces; - it forms into a shape and size that is easy to eat, improves the boiling effect, and allows seasonings to penetrate well; It was developed to subdivide into dimensions. That is, in this method, the konnyaku is divided into a plurality of pieces by using a dividing container to prevent movement and deformation of the konjac, and at the same time, the finely divided konnyaku is divided into pieces by making a plurality of lattice-like cuts of an arbitrary depth.

Means for Solving the Problems The present invention efficiently performs ultra-fine segmentation, which was difficult in the conventional manual segmentation of konnyaku, and also enables the production of konjac in a shape that is completely different from the conventional segmentation shape and segmentation format. It is subdivided into konnyaku.

That is, it has a plurality of deep guide grooves that reach to the bottom position and a plurality of shallow guide grooves that reach an arbitrary depth on the four sides, and when the subdivided container filled with konjac is returned, it is tilted at a 90 degree angle. The reciprocating movement of the entire subdivision container is made by overlapping a plurality of deep blades and shallow blades that correspond to the depth and spacing of the deep guide blade groove and the shallow guide blade groove and are integrally formed. The deep blades and shallow blades fit into the deep guide groove and shallow guide groove of the subdividing container when the subdividing container passes back and forth, dividing the konjac in the subdividing container into a grid pattern, and dividing each subdivided konjac into This is a konjac subdivision method that is characterized by cutting the konjac into pieces in a grid pattern to an arbitrary depth, leaving only one end.

Operation The method of the present invention vertically divides the konnyaku in the subdivision container by a plurality of deep blades of a certain blade part during forward movement, and at the same time,
Cut into pieces by cutting vertically to the desired depth using multiple shallow blades,
When moving backwards with a 90 degree declination, again! The plurality of deep blades of the blade portion cut vertically finely divided konnyaku horizontally, and at the same time, the plurality of shallow blades cut horizontally to arbitrary depths to finely divide the konnyaku into a lattice shape. Therefore, one piece of konnyaku is divided into a plurality of pieces, and each of the divided pieces of konnyaku is cut into a lattice shape to an arbitrary depth, leaving one end.

EXAMPLE Next, an example of the method of the present invention will be described with reference to FIGS. 1 and 2. In the figure, (1) is a subdivision container, which is reciprocated by a feeding mechanism (2) such as a chain 7, a belt, or a piston, and when it stops at position A, when it is filled with konjac (3) and passes through position B. It is divided vertically in the direction of travel by the fixed blade part (4), passes through the vinegar blade part (+), rotates 90 degrees at the 90 position, deviates, and then moves in the opposite direction. The konnyaku (3), which has passed through the blade part (4) again and has been finely divided in the vertical direction, is further finely divided in the horizontal direction.

Therefore, the predetermined grid-like subdivision of the konnyaku (3) in the subdivision container (11), which has been moved from A-+B-+C (90 degree declination) to 33-+A, is completed.

Subdivision container (11 is the four side walls as shown in Figures 3 and 4,
Although guide grooves facing each other are provided on each of the four sides, in order to divide and subdivide as appropriate, there are a plurality of deep guide grooves (6) deeper than the inner bottom surface of the subdivision container (1), and a groove in the middle with one end remaining. Multiple shallow guide grooves (
7) Providing each blade part (4) installed at position B
As shown in FIGS. 5 and 6, there are a plurality of deep blades (8) that fit into the deep guide grooves of the subdivision container (11), and a plurality of shallow blades (91) that fit into the shallow guide grooves (7). They are combined and stacked one on top of the other, and the integrated structure is fixed at a fixed position or rotated while being repeatedly deflected by a rotating shaft (5).

In such a configuration, the blade part (4) at position B has the cutting edges of the deep blade (8) and the shallow blade (9) aligned with the deep guide groove (6) and the shallow guide groove (7) of the subdivision container (1). The konjac (3) in the subdivided container (11) is fixed at a position reaching the lower end of ), fits into the corresponding deep guide groove (6) and shallow guide groove (7), and passes through as shown in FIG. subdivide vertically.

Blade part (4) ″f!: The subdivision container that has passed through and reached the C position rotates 90 degrees and deflects, then moves in the return direction, and the deep blade (8
) and shallow blade (9) are subdivision containers (1) with sides that differ by 90 degrees.
The konnyaku (3), which has been subdivided in the vertical direction, is further subdivided in the horizontal direction by fitting into the deep guide groove (6) and the shallow guide groove (7), and the subdivided konnyaku (3) is inserted into the top or removed below. Therefore, the konnyaku (3) in the subdivision container (11) is vertically divided by the deep blade (8) at position B during forward movement, and at the same time, the subdivided konjac (3) is at the lower end by the shallow blade (9). The konnyaku is then made into multiple vertical cuts leaving a small section, and then rotated 90 degrees and during the retreating movement, the konjac is vertically subdivided (3). Each konjac subdivided at the same time (
3) has a shallow blade (9) with multiple horizontal incisions leaving the bottom end.In other words, as shown in Figure 7, the konnyaku (3) is subdivided into a lattice pattern, and these are divided vertically and horizontally. The resulting finely divided konnyaku (3'') is divided into multiple sections in the upper part in a lattice shape by making incisions that leave the lower end as illustrated in FIG.

Effects of the Invention As described above, the method of the present invention efficiently divides konnyaku into grid-like pieces using one cutter, and the finely divided konnyaku can be divided into one piece.
This is a method of cutting konnyaku into smaller pieces by making cuts of arbitrary depth in a lattice pattern, leaving the scraps.The cut konnyaku can be used as it is as an ingredient in various dishes, is quickly boiled, and can be used as a seasoning. It absorbs well and has the advantage of being eaten in one bite. Moreover, the subdivided konnyaku can be packaged and made into a single product.

[Brief explanation of drawings]

The accompanying drawings show an embodiment of the method of the present invention, with FIG. 1 being a schematic front view showing the processing steps, FIG. 2 being a plan view thereof, and FIG. Figure 4 is a front view thereof, Figure 5 is a front view showing the relationship between the blade part and the subdivision container, Figure 6 is a side view thereof, Figure 7 is a plan view showing the state of dividing the konjac, and Figure 8 is an external view of subdivided konnyaku. In the figure, (11) subdivided container, (2) feeding mechanism, (3) konjac. (3) subdivided konjac, (4) blade, (5) rotating shaft, (
6) Deep guide groove, (7) Shallow guide groove, (8) Deep guide groove, (9
) Indicates a shallow blade.

Claims (1)

[Claims] It has multiple deep guide grooves that reach the bottom position and multiple shallow guide grooves that reach an arbitrary depth on the four sides, and when the subdivided container filled with konjac is returned, it is deflected by 90 degrees.
The reciprocating movement of the subdivision container is carried out by a blade portion configured to reciprocate and integrally formed by overlapping a plurality of deep blades and shallow blades corresponding to the depth and interval of the deep guide blade groove and shallow guide blade groove. The deep blades and shallow blades fit into the deep guide groove and shallow guide groove of the subdividing container when the subdividing container passes back and forth, dividing the konjac in the subdividing container into a grid pattern, and dividing each subdivided konjac into A konnyaku subdivision method characterized by cutting konnyaku into pieces in a grid pattern to an arbitrary depth leaving one end intact.