JPS6232861A - Production of food - Google Patents
Production of foodInfo
- Publication number
- JPS6232861A JPS6232861A JP60170828A JP17082885A JPS6232861A JP S6232861 A JPS6232861 A JP S6232861A JP 60170828 A JP60170828 A JP 60170828A JP 17082885 A JP17082885 A JP 17082885A JP S6232861 A JPS6232861 A JP S6232861A
- Authority
- JP
- Japan
- Prior art keywords
- food material
- food
- belt conveyor
- heat
- oil
- 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
Landscapes
- Fish Paste Products (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Formation And Processing Of Food Products (AREA)
- Beans For Foods Or Fodder (AREA)
- Manufacturing And Processing Devices For Dough (AREA)
Abstract
Description
【発明の詳細な説明】
「技術分野」
本発明は、例えばかまぼこ、さつま揚げ、ハンバーグ、
油揚げ、お好み焼き、てんぷらなどに適用される食品の
製造方法に関する。[Detailed Description of the Invention] "Technical Field" The present invention covers, for example, kamaboko, fish cakes, hamburger steaks,
This article relates to a food manufacturing method applicable to fried tofu, okonomiyaki, tempura, etc.
「従来技術およびその問題点」
かまぼこ、さつま揚げ、ハンバーグ、油揚げ、お好み焼
き、てんぷらなどの食品は、魚肉、畜肉、大豆蛋白、小
麦粉などを原料として食品素材を調整し、この食品素材
を所定形状に成形したイ東加熱処理して製造されている
。この場合、食品素材の成形には、押出し成形装置、ド
ラム成形装置などが使用されている。また、加熱処理は
、蒸煮したり、油で揚げたり、焼いたりしている。"Prior art and its problems" Foods such as kamaboko, fish cakes, hamburgers, fried tofu, okonomiyaki, and tempura are made by adjusting food materials using raw materials such as fish, meat, soy protein, and flour, and then shaping these food materials into a predetermined shape. It is manufactured by heat treatment. In this case, extrusion molding equipment, drum molding equipment, etc. are used to mold the food material. Heat treatments include steaming, frying, and baking.
しかしながら、上記のような従来の製造方法においては
、成形の際１食品素材が密に固められるので、できた製
品のテクスチャーが硬く、良好な食感を得ることができ
なかった。また、押出し成形装置や、ドラム成形装置な
どの複雑な装置を必要とし、作業性も悪かった。However, in the conventional manufacturing method as described above, one food material is densely compacted during molding, so the texture of the resulting product is hard and it is not possible to obtain a good texture. Further, it required complicated equipment such as an extrusion molding device and a drum molding device, and the workability was poor.
「発明の目的」
本発明の目的は、ソフトなテクスチャーを得ることがで
き、かつ、成形および加熱処理を連続的に作業性良く行
なうことができるようにした食品の製造方法を提供する
ことにある。``Object of the Invention'' An object of the present invention is to provide a method for producing food that can obtain a soft texture and that can perform molding and heat treatment continuously with good workability. .
「発明の構成」
本発明の第１の発明は、食品素材を噴出堆積させて所望
の形状に成形し、この食品素材を加熱処理することを特
徴とする。"Structure of the Invention" A first aspect of the present invention is characterized in that a food material is ejected and deposited, formed into a desired shape, and this food material is heat-treated.
また、本発明の第２の発明は、食品素材を噴出堆積させ
て所望の形状に成形し、この食品素材に油脂を塗布し、
さらに加熱処理することを特徴とする。Further, the second aspect of the present invention is to eject and deposit a food material to form it into a desired shape, apply oil or fat to this food material,
It is characterized by further heat treatment.
このように、本発明では、食品素材を噴出堆積させるこ
とによって成形するので１食品素材が密に固められるこ
とはなく、多孔質のような比較的粗い組織となる。そし
て、この食品素材を加熱処理した場合には、内部への熱
のとおりがよく、均一に加熱することができる。したが
って、ソフトなテクスチャーを有する製品が得られる。In this way, in the present invention, the food material is formed by ejecting and depositing it, so that one food material is not compacted densely, but has a relatively coarse structure that is porous. When this food material is heat-treated, the heat passes through the food material well and can be heated uniformly. Therefore, a product with a soft texture is obtained.
また、食品素材を噴出堆積させて成形した後、油を塗布
して加熱処理すると、油で揚げたのと同様な製品とする
ことができる。この場合、食品素材が多孔質のような粗
い組織を有しているので、油は表面の凹凸の各部にいき
わたり、均一に油で揚げた状態となる。したがって、比
較的さっばりとした食感を得ることができる。Moreover, if the food material is spray deposited and shaped, then coated with oil and heat-treated, the product can be made similar to a product fried in oil. In this case, since the food material has a porous or rough structure, the oil spreads over all the uneven parts of the surface, resulting in a uniformly fried state. Therefore, a relatively light texture can be obtained.
さらに、本発明の実施に際しては、例えばベルトコンベ
ヤなどの搬送装置の経路に沿って、食品素材の噴出装置
、油の塗布あるいは噴霧装置（第１の発明においては必
要なし）、加熱装置を順次配置した装置を用いることが
できる。この装置によれば、ベルトコンベヤなどに食品
素材を噴出堆積させて所望の形状に成形し、これをベル
トコンベヤの移動によって搬送しつつ、油の塗布あるい
は噴霧（第１の発明においては必要なし）、さらに加熱
処理を連続的に行なうことができる。Furthermore, when implementing the present invention, a food material squirting device, an oil application or spraying device (not necessary in the first invention), and a heating device are arranged in sequence along the route of a conveyance device such as a belt conveyor. equipment can be used. According to this device, the food material is ejected and deposited on a belt conveyor or the like, formed into a desired shape, and while being conveyed by the movement of the belt conveyor, oil is applied or sprayed (not necessary in the first invention). , further heat treatment can be performed continuously.
本発明は、食品素材をシート状に成形して加熱処理した
食品や、野菜等の具を食品素材を結着剤として成形して
加熱処理した食品などの製造に特に適している。The present invention is particularly suitable for producing foods such as foods in which a food material is formed into a sheet shape and heat-treated, and foods in which ingredients such as vegetables are formed and heat-treated using a food material as a binder.
「発明の実施例」
第１図には、本発明の第１の発明を実施するための装置
の一例が示されている。この食品製造装置１１１ｆ、ベ
ルトコンベヤ１２を有し、このベルトコンベヤ１２の経
路に沿って上方に、具の投下装置１３、食品素材の噴出
装置１４および加熱装置１５が順次配置されている。Ａ
の投下装置１３は、例えばごぼう、にんじん、たまねぎ
、しいたけ、しその葉等の野菜類や、かに、えび等の魚
介類や、豚肉、鳥肉、牛肉等の畜肉類や、マカロニ、チ
ーズなどの加工食品類をベルトコンベヤ１２上に所定量
ずつ投下するようになっている。また、噴出装置工４は
、例えば魚肉すり身、畜肉のひき肉、大豆蛋白のペース
ト、小麦粉を練ったものなどの食品素材を噴出するよう
になっている。噴出装置１４としてより具体的には、ス
プレーガンなどを使用することができる。加熱装置１５
としては、例えば電熱ヒータ、熱風装置（シュバンク）
、スチーム、高周波加熱装置などが使用できる。"Embodiments of the Invention" FIG. 1 shows an example of an apparatus for carrying out the first invention of the present invention. The food manufacturing apparatus 111f has a belt conveyor 12, and a topping dropping device 13, a food material squirting device 14, and a heating device 15 are sequentially arranged above the belt conveyor 12. A
The dropping device 13 can be used to store, for example, vegetables such as burdock, carrots, onions, shiitake mushrooms, and perilla leaves, seafood such as crab and shrimp, meat such as pork, poultry, and beef, macaroni, cheese, etc. Processed foods are dropped onto the belt conveyor 12 in predetermined amounts. Further, the blowing device 4 is configured to blow out food materials such as minced fish, minced meat, soybean protein paste, and kneaded flour. More specifically, a spray gun or the like can be used as the ejection device 14. Heating device 15
For example, electric heaters, hot air devices (Schbank)
, steam, high-frequency heating equipment, etc. can be used.
この食品製造装置１１を用いた本発明の詳細な説明する
と、まず、ベルトコンベヤ１２上に投下装置１３によっ
て所望の具１８（例えば野菜の細切り）を所定量投下す
る０次に、ベルトコンベヤ１２ヲ移動させて上記の具１
Ｂを噴出装置１４の下方に位置させ、噴出装置１４によ
って食品素材１７ （例えば魚肉すり身）を噴出し、上
記の具の上に堆積させる。To explain in detail the present invention using this food manufacturing apparatus 11, first, a predetermined amount of desired ingredients 18 (for example, shredded vegetables) is dropped onto the belt conveyor 12 by the dropping device 13.Next, the belt conveyor 12 is Move the above ingredients 1
B is positioned below the ejection device 14, and the ejection device 14 ejects the food material 17 (for example, fish paste) and deposits it on the above-mentioned ingredients.
こうして、具１８および食品素材１７が混合した所定厚
さのシート状成形物１８が得られる。さらに、ベルトコ
ンベヤ１２を移動させて上記シート状成形物１８を加熱
装置１５の下方に位置させ、加熱装置１５によって加熱
することにより、食品（例えばかまぼこ）を得ることが
できる。こうして得られた食品は、均一に加熱処理され
、ソフトなテクスチャーを有している。In this way, a sheet-like molded product 18 having a predetermined thickness is obtained in which the ingredients 18 and the food material 17 are mixed. Further, by moving the belt conveyor 12 to position the sheet-like molded product 18 below the heating device 15 and heating it with the heating device 15, a food product (for example, kamaboko) can be obtained. The food thus obtained is uniformly heat-treated and has a soft texture.
なお、噴出装置１４と加熱装置１５との間にしょうゆ等
の調味液の噴霧装置を配置してもよい、この場合、食品
素材１７として小麦粉を練ったものを使用し、噴出装Ｍ
１４にて成形した後、調味液を噴霧して加熱処理すれば
、お好み焼きを製造することができる。Note that a spraying device for seasoning liquid such as soy sauce may be placed between the jetting device 14 and the heating device 15. In this case, kneaded flour is used as the food material 17, and the jetting device M
After molding in step 14, if a seasoning liquid is sprayed and heat treated, okonomiyaki can be produced.
また、噴出装置１４により食品素材１７を噴出する際、
第２図に示すように、ベルトコンベヤ１２上に凹部１８
を形成しておき、食品素材１７を凹部１９の内部に堆積
させることもできる。また、第３図に示すように、噴出
装置！４のノズル先端にガイド部材２０を配置し、食品
素材Ｉ７をガイド部材２ｏの形状に沿って堆積させるこ
ともできる。Furthermore, when ejecting the food material 17 with the ejecting device 14,
As shown in FIG.
It is also possible to form the food material 17 in advance and deposit the food material 17 inside the recess 19 . Also, as shown in Figure 3, there is a jetting device! It is also possible to arrange the guide member 20 at the tip of the nozzle 4 and deposit the food material I7 along the shape of the guide member 2o.
本発明の第１の発明は、さらに次のような態様で実施す
ることもできる。すなわち、ベルトコンベヤ１２の経路
に沿って、具の投下装置１３および食品素材の噴出装置
１４を交互に配置し、具１６と食品素材１７とが交互に
ｆａ層された多層構造の成形物１８を得た後、加熱装置
１５で加熱してもよい、あるいは、投下装置１３により
具を投下し、噴出装置１４により食品素材１７を噴出堆
積させ、加熱装置１５により加熱する工程を繰り返すこ
とにより、多層構造の製品を得ることもできる。The first aspect of the present invention can also be further implemented in the following manner. That is, along the route of the belt conveyor 12, the ingredient dropping device 13 and the food material ejecting device 14 are arranged alternately, and the molded product 18 having a multilayer structure in which the ingredients 16 and the food material 17 are alternately layered. After obtained, the food material 17 may be heated by the heating device 15, or by repeating the steps of dropping the ingredients with the dropping device 13, ejecting and depositing the food material 17 with the ejecting device 14, and heating with the heating device 15. You can also get structural products.
第４図には１本発明の第２の発明を実施するための装置
の一例が示されている。この食品製造装置２１は、第１
図に示した食品製造装置１１と基本的に同様であるが、
食品素材の噴出装置１４と加熱装置１５との間に油の噴
霧装置２２が配置されている。FIG. 4 shows an example of an apparatus for carrying out the second aspect of the present invention. This food manufacturing device 21 includes a first
Although it is basically the same as the food manufacturing apparatus 11 shown in the figure,
An oil spraying device 22 is arranged between the food material squirting device 14 and the heating device 15.
この食品製造装置２１を用いた本発明の詳細な説明する
と、まず、ベルトコンベヤ１２上に投下装置１３によっ
て所望の具１Ｂ（例えば野菜の細切り）を所定量投下す
る０次に、ベルトコンベヤ１２を移動させて上記の具１
６を食品素材の噴出装置１４の下方に位置させ、噴出装
置１４によって食品素材１７（例えば魚肉すり身）を噴
出し、上記の具の上に堆積させる。こうして、Ａ１６お
よび食品素材１７が混合した所定厚さのシート状成形物
１８が得られる０次に、ベルトコンベヤ１２を移動させ
て上記シート状成形物１８を油の噴霧装置２２の下方に
位置させ、油の噴霧装置２２によってシート状成形物１
８に所定量の油を噴霧する。さらに、ベルトコンベヤ１
２を移動させて上記シート状成形物１８を加熱装置１５
の下方に位置させ、加熱装置１５によって加熱すること
により、食品（例えばさつま揚げ）を得ることができる
。こうして得られた食品は、油の噴霧装置２２によって
調整された適当量の油が均一に塗布され、しかも均一に
加熱処理されている。To explain in detail the present invention using this food manufacturing device 21, first, a predetermined amount of desired ingredients 1B (for example, shredded vegetables) is dropped onto the belt conveyor 12 by the dropping device 13.Next, the belt conveyor 12 is Move the above ingredients 1
6 is positioned below the food material spouting device 14, and the food material 17 (for example, minced fish meat) is spouted by the spouting device 14 and deposited on the above-mentioned ingredients. In this way, a sheet-like molded product 18 of a predetermined thickness is obtained in which A16 and the food material 17 are mixed.Next, the belt conveyor 12 is moved to position the sheet-like molded product 18 below the oil spraying device 22. , the sheet-shaped molded product 1 is formed by the oil spraying device 22.
8. Spray a predetermined amount of oil. Furthermore, belt conveyor 1
2 to heat the sheet-like molded product 18 to the heating device 15.
Food products (for example, fish cakes) can be obtained by placing the container under the heating device 15 and heating it with the heating device 15 . The food thus obtained is uniformly coated with an appropriate amount of oil controlled by the oil spraying device 22, and is evenly heat-treated.
したがって、さっばりとした食感とソフトなテクスチャ
ーを有している。Therefore, it has a light texture and a soft texture.
なお、上記において、食品素材１７としてひき肉を使用
すればハンバーグを製造することができ。In addition, in the above, if ground meat is used as the food material 17, a hamburger can be manufactured.
食品素材１７として大豆蛋白のペーストを用いれば油揚
げを製造することができ、食品素材１７として小麦粉を
練ったものを使用すればてんぷらを製造することができ
る。また、食品素材の噴出装置１４と加熱装置１５との
間に、油の噴霧装置２２と共に調味液の噴霧装置等を配
置してもよい。If soybean protein paste is used as the food material 17, fried tofu can be produced, and if kneaded flour is used as the food material 17, tempura can be produced. Further, a seasoning liquid spraying device or the like may be arranged together with the oil spraying device 22 between the food material squirting device 14 and the heating device 15.
本発明の第２の発明は、さらに次のような態様で実施す
ることもできる。すなわち、ベルトコンベヤ１２の経路
に沿って、食品素材の噴出装置１４と油の噴霧装置２２
とを交互に配置し、食品素材１７と油とが交互に積層さ
れた成形物１８を得た後、加熱処理してもよく、それに
よって食品素材１７が薄く重なったパイのような食品を
得ることができる。The second aspect of the present invention can also be implemented in the following manner. That is, along the route of the belt conveyor 12, a food material spray device 14 and an oil spray device 22 are installed.
After obtaining a molded article 18 in which the food material 17 and oil are alternately layered, heat treatment may be performed, thereby obtaining a pie-like food product in which the food material 17 is thinly layered. be able to.
また、噴出装置１４により食品素材１７を噴出成形し、
噴霧装置２２により油を塗布し、加熱装置１５により加
熱する工程を複数回繰り返すことによっても同様な製品
を得ることができる。Further, the food material 17 is jet-molded by the jet device 14,
A similar product can also be obtained by repeating the process of applying oil with the spray device 22 and heating with the heating device 15 multiple times.
ところで、前記各実施例においては、投下装置１３によ
って具を混合するようにしたが、具を入れないで食品素
材だけを加熱処理して製造してもよい。Incidentally, in each of the above embodiments, the ingredients are mixed using the dropping device 13, but the food material may be manufactured by heating only the food material without adding ingredients.
「発明の効果」
以上説明したように、本発明によれば、食品素材を噴出
堆積させて成形するので、食品素材が密に固められるこ
とはなく、多孔質のような比較的粗い組織となる。した
がって、この食品素材を加熱処理した場合には、内部へ
の熱のとおりがよく、均一に加熱され、ソフトなテクス
チャーを有する製品が得られる。また、食品素材を噴出
堆積させて成形した後、油を塗布して加熱処理すると、
食品素材が多孔質のような粗い組織を有しているので、
油は表面の凹凸の内部にいきわたり、均一に油で揚げた
状態となる。したがって、比較的さっばりとした食感を
得ることができる。``Effects of the Invention'' As explained above, according to the present invention, the food material is formed by ejecting and depositing it, so the food material is not compacted densely, but has a relatively coarse porous structure. . Therefore, when this food material is heat-treated, heat passes through the food material well and is heated evenly, resulting in a product with a soft texture. In addition, if the food material is spray-deposited and formed, then coated with oil and heat-treated,
Since the food material has a porous and coarse structure,
The oil spreads inside the irregularities on the surface, resulting in an evenly fried state. Therefore, a relatively light texture can be obtained.
第１図は本発明を実施するための装置の一例を示す概略
正面図、第２図は食品素材の噴出方法の他の例を示す斜
視図、第３図は食品素材の噴出方法のさらに他の例を示
す断面図、第４図は本発明を実施するための装置の他の
例を示す概略正面図である。
図中、１１は食品製造装置、１２はベルトコンベヤ、１
３は具の投下装置、１４は食品素材の噴出装置、１５は
加熱装置、１Ｂは具、１７は食品素材、 １８はシート
状成形物、２１は食品製造装置、２２は油の噴霧装置で
ある。FIG. 1 is a schematic front view showing an example of an apparatus for carrying out the present invention, FIG. 2 is a perspective view showing another example of a method for ejecting food materials, and FIG. 3 is another example of a method for ejecting food materials. FIG. 4 is a schematic front view showing another example of the apparatus for carrying out the present invention. In the figure, 11 is food manufacturing equipment, 12 is a belt conveyor, 1
3 is an ingredient dropping device, 14 is a food material squirting device, 15 is a heating device, 1B is an ingredient, 17 is a food material, 18 is a sheet-shaped molded product, 21 is a food manufacturing device, and 22 is an oil spraying device .
Claims (2)
この食品素材を加熱処理することを特徴とする食品の製
造方法。(1) Forming the food material into a desired shape by ejecting and depositing it,
A method for producing food, which comprises heat-treating this food material.
この食品素材に油脂を塗布し、さらに加熱処理すること
を特徴とする食品の製造方法。(2) Forming the food material into a desired shape by ejecting and depositing it,
A method for producing food, which comprises applying oil or fat to this food material and further heat-treating it.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60170828A JPH069495B2 (en) | 1985-08-02 | 1985-08-02 | Food manufacturing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60170828A JPH069495B2 (en) | 1985-08-02 | 1985-08-02 | Food manufacturing method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6232861A true JPS6232861A (en) | 1987-02-12 |
| JPH069495B2 JPH069495B2 (en) | 1994-02-09 |
Family
ID=15912081
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP60170828A Expired - Lifetime JPH069495B2 (en) | 1985-08-02 | 1985-08-02 | Food manufacturing method |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH069495B2 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63269965A (en) * | 1987-04-27 | 1988-11-08 | Shiyoubee:Kk | Production of kamaboko (boiled fish paste) of crab leg |
| JP2005527213A (en) * | 2002-05-29 | 2005-09-15 | ニジャル（ソシエテ アノニム） | Method and equipment for the production of minced meat steak with stuffing |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS51130557A (en) * | 1975-05-08 | 1976-11-12 | Osaki Suisan Kk | Method of producing fish meat paste product |
-
1985
- 1985-08-02 JP JP60170828A patent/JPH069495B2/en not_active Expired - Lifetime
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS51130557A (en) * | 1975-05-08 | 1976-11-12 | Osaki Suisan Kk | Method of producing fish meat paste product |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63269965A (en) * | 1987-04-27 | 1988-11-08 | Shiyoubee:Kk | Production of kamaboko (boiled fish paste) of crab leg |
| JP2005527213A (en) * | 2002-05-29 | 2005-09-15 | ニジャル（ソシエテ アノニム） | Method and equipment for the production of minced meat steak with stuffing |
| US7568901B2 (en) | 2002-05-29 | 2009-08-04 | Nijal (Sa) | Devices for the production of minced meat steaks provided with a garnish |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH069495B2 (en) | 1994-02-09 |
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