JPS646071Y2 - - Google Patents
Info
- Publication number
- JPS646071Y2 JPS646071Y2 JP1985164567U JP16456785U JPS646071Y2 JP S646071 Y2 JPS646071 Y2 JP S646071Y2 JP 1985164567 U JP1985164567 U JP 1985164567U JP 16456785 U JP16456785 U JP 16456785U JP S646071 Y2 JPS646071 Y2 JP S646071Y2
- Authority
- JP
- Japan
- Prior art keywords
- kamaboko
- conveyor
- kneaded material
- heating device
- heating
- 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.)
- Expired
Links
- 238000010438 heat treatment Methods 0.000 claims description 22
- 239000000463 material Substances 0.000 claims description 22
- 238000004519 manufacturing process Methods 0.000 claims description 15
- 235000013372 meat Nutrition 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 241000251468 Actinopterygii Species 0.000 claims description 7
- 239000007788 liquid Substances 0.000 claims description 5
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 229910001220 stainless steel Inorganic materials 0.000 description 3
- 239000010935 stainless steel Substances 0.000 description 3
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 241000237503 Pectinidae Species 0.000 description 2
- 239000002657 fibrous material Substances 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 238000000465 moulding Methods 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000020637 scallop Nutrition 0.000 description 2
- 239000000567 combustion gas Substances 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 210000003254 palate Anatomy 0.000 description 1
- 230000002093 peripheral effect Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 239000010409 thin film Substances 0.000 description 1
Description
【考案の詳細な説明】
〔技術分野〕
この考案は、魚肉のすり身を含む混練物に熱を
加えてゲル化させ、この混練物をかまぼこにする
かまぼこ製造用加熱装置に関する。[Detailed Description of the Invention] [Technical Field] This invention relates to a heating device for producing kamaboko by applying heat to a kneaded material containing minced fish meat to gel it and forming the kneaded material into kamaboko.
最近は食生活の水準が高くなり、それにつれ
て、消費者の舌が肥え、嗜好の多様化もしてきて
いる。かまぼこ製品も消費者の要求に対応すべ
く、これまでに、かにの足肉様、貝柱様等の外
観、風味を持つ種々の製品が開発されてきた。
Recently, the standard of eating habits has become higher, and as a result, consumers' palates have become more discerning and their tastes have become more diverse. In order to meet the demands of consumers, various kamaboko products have been developed that have the appearance and flavor of crab legs, scallops, etc.
これらの開発製品を代表する、かにの足肉様お
よび貝柱様のかまぼこは、つぎのようにして製造
される。魚肉のすり身、食塩、調味料等を含む混
練物がコンベアのベルト上に1.5mm程度のシート
状に押し出されたのち、蒸し上げられるなどされ
て加熱され、シート状かまぼこになされる。つい
で、このシート状のかまぼこが径１mm程度の繊維
状（素麺状）に裁断され、かつ、円柱状に束ねら
れて、所定の寸法に切断される。このように、繊
維状肉を束ねた構造となつているため、外観、風
合がかにの足肉、貝柱に近似している。 Crab leg-like and scallop-like kamaboko, which are representative of these developed products, are produced as follows. A kneaded mixture containing minced fish, salt, seasonings, etc. is extruded onto a conveyor belt into a sheet approximately 1.5 mm thick, then steamed and heated to form a kamaboko sheet. Next, this sheet-shaped kamaboko is cut into fibers (somen-like) with a diameter of about 1 mm, bundled into a cylinder, and cut into predetermined dimensions. Because it has a structure made of bundled fibrous meat, its appearance and texture are similar to crab leg meat and scallops.
ところで、先にも述べたように、薄いシート状
の混練物がコンベアのベルト上に載置された状態
で加熱され、かまぼこになされるため、従来、こ
のかまぼこが熱によつてベルトに焼き付き易いと
言う問題があつた。かまぼこがベルトに焼き付く
と、このベルトからつぎの製造工程に送り出され
る際に切断して、製品だけでなく製造工程におい
ても支障をきたす。この焼き付きの問題は、木製
の板に載置されたかまぼこを除いて、前記シート
状の製品だけでなく、ほとんどの製品に生ずる。 By the way, as mentioned earlier, since a thin sheet of kneaded material is heated while being placed on a conveyor belt and made into kamaboko, conventionally, the kamaboko is easily scorched to the belt by the heat. There was a problem. If the kamaboko sticks to the belt, it will break off when the belt is sent to the next manufacturing process, causing problems not only with the product but also with the manufacturing process. This problem of burn-in occurs not only in the sheet-like products but also in most products, except for kamaboko placed on wooden boards.
この考案は、このような事情に鑑みてなされた
ものであつて、魚肉のすり身を含む混練物が加熱
されてかまぼことなされる際に、コンベアの搬送
面に焼き付くことがないかまぼこ製造用加熱装置
を提供することを目的とする。
This invention has been made in consideration of the above circumstances, and its object is to provide a heating device for manufacturing kamaboko, which prevents a kneaded material containing minced fish meat from burning onto the conveying surface when it is heated to make kamaboko.
前記の目的を達成するため、この考案は、魚肉
のすり身を含む混練物を連続的に搬送するコンベ
アと、このコンベアで送られてくる前記混練物に
熱を加える加熱部とを備えたかまぼこ製造用加熱
装置において、前記搬送面が、この上に塗布され
た液体が薄く溜るように形成されていることを特
徴とするかまぼこ製造用加熱装置をその要旨とす
る。
In order to achieve the above object, this invention provides a kamaboko manufacturing method that is equipped with a conveyor that continuously conveys a kneaded material containing minced fish meat, and a heating section that applies heat to the kneaded material that is sent by this conveyor. The gist of the heating device is a heating device for producing kamaboko, characterized in that the conveyance surface is formed so that a thin layer of liquid applied thereon is formed.
以下に、この考案を、その実施例をあらわす図
面を参照しながら詳しく説明する。 This invention will be described in detail below with reference to drawings showing embodiments thereof.
第１図は、この考案にかかるかまぼこ製造用加
熱装置を用いて、かにの足肉用の外観、風味を持
つかまぼこを製造する製造工程をあらわす。原料
魚より得られた砕肉に食塩が加えられ、必要に応
じて調味料など副原料も添加されて、擂潰混練さ
れた混練物２０は、図にみるように、ホツパー２
１に貯えられる。この混練物２０は、送出ポンプ
２２によつてホツパー２１から成形用ダイ２３に
送り込まれ、成形用ダイ２３の吐出口よりシート
状になつて連続的に送り出される。このシート状
の混練物２０ａは、多数のステンレス鋼製の平板
２…が回動するように連結されて無端環状とな
り、この平板２…の外側面を搬送面とするコンベ
ア１によつて連続的に搬送される。 FIG. 1 shows the manufacturing process for producing kamaboko with the appearance and flavor of crab leg meat using the heating device for kamaboko production according to the present invention. Salt is added to the crushed meat obtained from the raw fish, and if necessary, auxiliary materials such as seasonings are also added, and the kneaded product 20 is crushed and kneaded, as shown in the figure, in the hopper 2.
It can be stored in 1. The kneaded material 20 is fed from the hopper 21 to the molding die 23 by the delivery pump 22, and is continuously fed out in the form of a sheet from the discharge port of the molding die 23. This sheet-like kneaded material 20a is formed into an endless ring by rotatably connecting a large number of stainless steel flat plates 2, and is continuously conveyed by a conveyor 1 whose conveying surface is the outer surface of the flat plates 2. transported to.
このコンベア１は、高温の蒸気を加熱源とする
蒸し機１０およびガス火により発生する燃焼ガス
を加熱源とする焼き機１１内を通過し、加熱され
るようになつている。これら蒸し機１０および焼
き機１１の温度は、サーモスタツトによつて調整
されるようになつている。したがつて、コンベア
１に載せられたシート状の混練物２０ａは、蒸し
機１０および焼き機１１内で一方向に移行する間
に加熱されてゲル化するようになつている。 The conveyor 1 is heated by passing through a steamer 10 whose heating source is high-temperature steam and a roaster 11 whose heating source is combustion gas generated by a gas fire. The temperatures of the steamer 10 and the roaster 11 are adjusted by thermostats. Therefore, the sheet-like kneaded material 20a placed on the conveyor 1 is heated and gelled while moving in one direction within the steamer 10 and the roaster 11.
このコンベア１は、具体的には、第２図および
第３図ａ，ｂ，ｃに示されるように構成されてい
る。第２図はコンベアの１部を拡大して示し、第
３図ａは平板の平面、第３図ｂは第３図ａのＡ−
A′断面、第３図ｃはＢ−B′断面を示す。図にみ
るように、このコンベアは、平行に並ぶ片側ベン
トアタツチメント付のコンベアチエーン１５，１
６を備えている。このコンベアチエーン１５、
は、第１図にみられるように、両端の大スプロケ
ツト（そのひとつは駆動用のスプロケツトであ
る）１２，１２と前記コンベアチエーン１５，１
６の内側から押圧を加えてコンベアチエーン１
５，１６が緩むことを防止するテンシヨン用小ス
プロケツト１３に噛み合わされていて、駆動用大
スプロケツトが図に示される矢印方向へ駆動させ
られることにより、回転するようになつている。
コンベアチエーン１５，１６の各リンク６…のア
タツチメント７…は、それぞれが対向するコンベ
アチエーン１５，１６の方向に突出するようにさ
れていて、中央部には取付穴８…が設けられてい
る。この突出するアタツチメント７…上に前記平
板２…が載置されている。この平板２…の長手方
向には、第３図にみるように、上記の対向するア
タツチメント７…の取付穴８…と同じ間隔に止め
穴４…が設けられている。それぞれの止め穴４…
に挿通された止めねじ９…が取付穴８…にも挿通
されて、ナツト（図示せず）に螺合されている。
前記平板２…とアタツチメント７がこの止めねじ
９…とナツト（図示せず）に挟着されて止めつけ
られる。このようにされて、平板２…がアタツチ
メント７…を介してコンベアチエーン１５，１６
の各リンク６…に取り付けられている。したがつ
て、コンベアチエーン１５，１６が回転すること
により、平板２…もともに回転するのである。こ
の平板２は、その外側面（搬送面）において、周
縁がわずかな幅で突出しているため、凹部３が形
成されている。ホツパー２１の後部に設置された
ノズル１４からこの搬送面に水が噴射されるが、
この水は、前記凹部３…に薄く溜められるため、
零れ落ちないようになつている。 This conveyor 1 is specifically constructed as shown in FIGS. 2 and 3 a, b, and c. Fig. 2 shows a part of the conveyor in an enlarged manner, Fig. 3a shows the plane of the flat plate, and Fig. 3b shows A--A in Fig. 3a.
A' cross section, and FIG. 3c shows a B-B' cross section. As shown in the figure, this conveyor consists of conveyor chains 15, 1 with vent attachments on one side arranged in parallel.
It is equipped with 6. This conveyor chain 15,
As shown in FIG.
Apply pressure from the inside of 6 to conveyor chain 1.
5 and 16 are engaged with a small tension sprocket 13 that prevents them from loosening, and is rotated when the large drive sprocket is driven in the direction of the arrow shown in the figure.
Attachments 7 of each link 6 of the conveyor chains 15, 16 are configured to protrude in the direction of the opposing conveyor chains 15, 16, and mounting holes 8 are provided in the center. The flat plate 2 is placed on the protruding attachment 7. As shown in FIG. 3, stop holes 4 are provided in the longitudinal direction of the flat plate 2 at the same intervals as the mounting holes 8 of the opposing attachments 7. Each stop hole 4...
The setscrews 9 inserted through the mounting holes 8 are also inserted into the mounting holes 8 and are screwed into nuts (not shown).
The flat plates 2 and the attachments 7 are clamped and fixed by the setscrews 9 and nuts (not shown). In this way, the flat plates 2... are transferred to the conveyor chains 15, 16 via the attachments 7...
It is attached to each link 6... of. Therefore, when the conveyor chains 15 and 16 rotate, the flat plates 2 also rotate together. Since the peripheral edge of this flat plate 2 protrudes by a small width on its outer surface (conveying surface), a recess 3 is formed. Water is sprayed onto this conveying surface from a nozzle 14 installed at the rear of the hopper 21.
Since this water is thinly collected in the recess 3,
It is designed not to spill.
この搬送面に前記シート状の混練物２０ａが載
せられ、前記蒸し機１０および焼き機１１内を通
過するのである。前記凹部３に溜められた水が、
蒸し機１０、焼き機１１内を通過する際に、蒸発
することによつて平板２…を冷却する働きをす
る。このため、平板２…は、必要以上の温度まで
昇温することがない。また、シート状の混練物２
０ａと平板２…の間に水、または水蒸気の薄膜が
形成される。これらのことから、シート状の混練
物２０ａと平板２…は、焼き付くことがないので
ある。 The sheet-like kneaded material 20a is placed on this conveyance surface and passes through the steamer 10 and the roaster 11. The water stored in the recess 3 is
When passing through the steamer 10 and the roaster 11, it evaporates to cool the flat plates 2. Therefore, the temperature of the flat plates 2 does not rise to a temperature higher than necessary. In addition, sheet-like kneaded material 2
A thin film of water or water vapor is formed between Oa and the flat plate 2.... For these reasons, the sheet-like kneaded material 20a and the flat plate 2 do not seize.
以上に述べてきたように、上記かまぼこ製造用
加熱装置は、コンベア１、蒸し機１０、焼き機１
１および水を噴射するノズル１４を備えてなる。
このかまぼこ製造用加熱装置によつてゲル化され
た混練物２０ｂは、焼き付きによる切断などの支
障なく、従来通り回転カツター２４，２５間に導
かれ、長手方向に連続的に切断されて繊維状物２
６になされる。この繊維状物２６はローラ２７，
２７に送り込まれ、棒状に束ねられた束状物２８
になされ、ベルトコンベア２９上で、上下に往復
運動するカツタ３０によつて、所定の長さに切断
される。このようにされて、かにの足肉様かまぼ
こが製造されるのである。 As described above, the heating device for kamaboko production includes a conveyor 1, a steamer 10, a roaster 1
1 and a nozzle 14 that sprays water.
The kneaded material 20b gelled by this kamaboko manufacturing heating device is guided between the rotary cutters 24 and 25 as before without any trouble such as cutting due to seizure, and is continuously cut in the longitudinal direction to form a fibrous material. 2
It will be done in 6. This fibrous material 26 is moved by a roller 27,
A bundle 28 fed into 27 and bundled into a rod shape
The cutter 30 is cut into a predetermined length on the belt conveyor 29 by a cutter 30 that reciprocates up and down. In this way, crab leg-like kamaboko is produced.
なお、実施例では、かにの足肉様の外観、風味
を有するかまぼこの製造工程をあらわしたが、こ
れに限定されるものではない。 In addition, in the example, the manufacturing process of kamaboko having an appearance and flavor similar to crab leg meat is described, but the present invention is not limited thereto.
実施例では、コンベアを構成する平板の材質
は、ステンレス鋼であつたが、水による腐食がな
いものであれば、ステンレス鋼に限らない。ま
た、液体が水でなくてもよい。平板が片側ベント
アタツチメント付コンベアチエーンの各リンクに
取り付けられ、スプロケツトでコンベアが駆動さ
れていたが、普通のアタツチメント付チエーンに
よるものでもかまわない。また、コンベアの駆動
はチエーンによる駆動に限定されない。 In the embodiment, the material of the flat plate constituting the conveyor was stainless steel, but it is not limited to stainless steel as long as it is not corroded by water. Moreover, the liquid does not have to be water. A flat plate was attached to each link of a conveyor chain with a vent attachment on one side, and the conveyor was driven by a sprocket, but a regular chain with an attachment may also be used. Further, the driving of the conveyor is not limited to driving by a chain.
平板の外側面に形成された凹部の深さは、シー
ト状の混練物の形状と焼き付き防止の関係から考
えて、0.1〜1.0mmの範囲内であることが好まし
く、より好ましくは、0.5mm程度である。 The depth of the recess formed on the outer surface of the flat plate is preferably within the range of 0.1 to 1.0 mm, more preferably about 0.5 mm, considering the relationship between the shape of the sheet-like kneaded material and seizure prevention. It is.
実施例では、加熱部が蒸し機と焼き機で構成さ
れていたが、どちらか１方の加熱機でもよく、他
の加熱機であつてもかまわない。 In the embodiment, the heating section was composed of a steaming machine and a baking machine, but it may be one of the heating machines or the other heating machine.
この考案にかかるかまぼこ製造用加熱装置は、
魚肉のすり身を含む混練物を連続的に搬送するコ
ンベアと、このコンベアで送られてくる前記混練
物に熱を加える加熱部とを備えたかまぼこ製造用
加熱装置において、前記搬送面が、この上に塗布
された液体が薄く溜るように形成されているの
で、前記混練物が前記コンベアの搬送面に焼き付
くことがなく、したがつて、むしれなどにより製
品の商品価値を落とすことがない。また、製造工
程に支障をきたすことがないなどの効用を奏す
る。
The heating device for producing kamaboko according to this invention is
In a heating device for kamaboko production, which includes a conveyor that continuously conveys a kneaded material containing minced fish meat, and a heating section that applies heat to the kneaded material sent by this conveyor, the conveying surface is The kneaded material is formed so that a thin layer of liquid is collected therein, so that the kneaded material does not stick to the conveying surface of the conveyor, and therefore the commercial value of the product is not reduced due to peeling or the like. Further, it has the advantage that it does not interfere with the manufacturing process.
第１図はこの考案にかかるかまぼこ製造用加熱
装置を用いて、かにの足肉様かまぼこを製造する
製造工程をあらわす斜視図、第２図は前記かまぼ
こ製造用加熱装置を構成するコンベアの１部拡大
図、第３図ａはコンベアの搬送面となる平板の平
面図、第３図ｂは第３図ａのＡ−A′断面部、第
３図ｃは第３図ａのＢ−B′断面図である。
１……コンベア、２……平板、３……凹部、１
０……蒸し機、１１……焼き機、２０……混練
物、２０ａ……シート状の混練物、２０ｂ……ゲ
ル化された混練物。
FIG. 1 is a perspective view showing the manufacturing process of producing crab leg-like kamaboko using the heating device for kamaboko production according to this invention, and FIG. Figure 3a is a plan view of a flat plate serving as the conveyance surface of the conveyor, Figure 3b is a section taken along A-A' in Figure 3a, and Figure 3c is a cross-sectional view taken along line B-B in Figure 3a. 'It is a sectional view. 1...conveyor, 2...flat plate, 3...recess, 1
0... Steamer, 11... Baking machine, 20... Kneaded product, 20a... Sheet-like kneaded product, 20b... Gelled kneaded product.
Claims (1)
るコンベアと、このコンベアで送られてくる前
記混練物に熱を加える加熱部とを備えたかまぼ
こ製造用加熱装置において、前記搬送面が、こ
の上に塗布された液体が薄く溜るように形成さ
れていることを特徴とするかまぼこ製造用加熱
装置。 (2) コンベアの搬送面は、回動するように連結さ
れて無端環状となつた多数の平板の外側面によ
つて構成されている実用新案登録請求の範囲第
１項記載のかまぼこ製造用加熱装置。 (3) 平板の外側面に浅い凹部が設けられている実
用新案登録請求の範囲第２項記載のかまぼこ製
造用加熱装置。 (4) 液体が水である実用新案登録請求の範囲第１
項ないし第３項のいずれかに記載のかまぼこ製
造用加熱装置。[Claims for Utility Model Registration] (1) For the production of kamaboko, which is equipped with a conveyor that continuously conveys a kneaded material containing minced fish meat, and a heating section that applies heat to the kneaded material sent by the conveyor. A heating device for producing kamaboko, characterized in that the conveying surface is formed so that a thin layer of liquid applied thereon accumulates thereon. (2) The conveying surface of the conveyor is constituted by the outer surfaces of a large number of flat plates that are rotatably connected to form an endless ring shape. Heating for manufacturing kamaboko as described in claim 1 of the utility model registration claim. Device. (3) The heating device for producing kamaboko according to claim 2, wherein a shallow recess is provided on the outer surface of the flat plate. (4) Scope of utility model registration claim 1 where the liquid is water
A heating device for producing kamaboko according to any one of items 1 to 3.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1985164567U JPS646071Y2 (en) | 1985-10-25 | 1985-10-25 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1985164567U JPS646071Y2 (en) | 1985-10-25 | 1985-10-25 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6270796U JPS6270796U (en) | 1987-05-06 |
| JPS646071Y2 true JPS646071Y2 (en) | 1989-02-15 |
Family
ID=31093801
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1985164567U Expired JPS646071Y2 (en) | 1985-10-25 | 1985-10-25 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS646071Y2 (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100725936B1 (en) | 2006-12-21 | 2007-06-11 | 선우식품 주식회사 | A tunnel fish steam device for making all fish supply apparatus |
| KR100845517B1 (en) | 2007-08-06 | 2008-07-10 | 김덕환 | Boiled fish paste making flag |
| KR100820718B1 (en) | 2007-11-21 | 2008-04-11 | 예인해 | Bake boiled fish paste making flag |
| KR101006641B1 (en) | 2008-10-24 | 2011-01-10 | 예인해 | Boiled fish paste making flag |
| JP6965172B2 (en) * | 2018-02-06 | 2021-11-10 | 日清食品ホールディングス株式会社 | Method for producing tissue protein material |
-
1985
- 1985-10-25 JP JP1985164567U patent/JPS646071Y2/ja not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6270796U (en) | 1987-05-06 |
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