WO2018189938A1 - Dispositif de fabrication d'aliments cuits en surface et procédé de fabrication d'aliments cuits en surface - Google Patents

Dispositif de fabrication d'aliments cuits en surface et procédé de fabrication d'aliments cuits en surface Download PDF

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Publication number
WO2018189938A1
WO2018189938A1 PCT/JP2017/037411 JP2017037411W WO2018189938A1 WO 2018189938 A1 WO2018189938 A1 WO 2018189938A1 JP 2017037411 W JP2017037411 W JP 2017037411W WO 2018189938 A1 WO2018189938 A1 WO 2018189938A1
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WO
WIPO (PCT)
Prior art keywords
food
baking
baked
infrared heater
baked food
Prior art date
Application number
PCT/JP2017/037411
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English (en)
Japanese (ja)
Inventor
今井　正人
亮 今宮
Original Assignee
オハヨー乳業株式会社
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by オハヨー乳業株式会社 filed Critical オハヨー乳業株式会社
Priority to JP2019512343A priority Critical patent/JP6691270B2/ja
Publication of WO2018189938A1 publication Critical patent/WO2018189938A1/fr

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/04—Production of frozen sweets, e.g. ice-cream
    • A23G9/22—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/10—Puddings; Dry powder puddings
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J37/00—Baking; Roasting; Grilling; Frying
    • A47J37/06—Roasters; Grills; Sandwich grills

Definitions

  • the present invention relates to a surface-baked food manufacturing apparatus and a method for manufacturing a surface-baked food.
  • the sugar is sprinkled on the food surface and heated with a burner to adhere to the food surface
  • caramelizing the processed sugar to give it a crispy texture and a unique flavor and texture.
  • Patent Document 1 discloses that a container by heating on the surface of a packaged food. A method of continuously firing while preventing deformation is known.
  • Patent Document 1 describes a means for baking by bringing the surface raised to a predetermined temperature into contact with the food surface.
  • the hardness of the food causes a difference in strength of the contact, which affects the degree of baking. Therefore, there is a trouble of adjusting the contact pressure that brings the baking means into contact with the food surface.
  • the baking means is brought into contact with the surface of the food, selection of the material, temperature, etc. of the contact surface is somewhat complicated so that the food does not burn on the baking means.
  • smoke is generated due to volatilization of moisture, oil, etc. contained in food by baking, but such smoke has an adverse effect on workers and also becomes a means of removing smoke because it adheres to equipment and becomes dirty. Was demanded.
  • This invention is made
  • the method for producing a surface-baked food according to the present invention is characterized in that the food surface is baked by a near infrared heater.
  • the manufacturing method of the surface baking food which concerns on this invention uses the apparatus provided with the near-infrared heater by which an irradiation direction is hold
  • the surface-baked food is obtained by heating sugar existing on the food surface before baking.
  • examples of the heating product obtained by heating the sugar include caramelized products, but may simultaneously cause a Maillard reaction.
  • a plurality of the near-infrared heaters are provided, and the baking is completed by heating the surface of the food in a plurality of times.
  • a smoke absorbing means for sucking smoke generated by the baking step is provided, and smoke generated by the baking step is sucked.
  • the smoke absorbing means is provided on the downstream side of the production line in the vicinity of the firing position, and air discharge means for discharging air is provided at a position on the upstream side of the production line, and the air discharge means is in the downstream direction It is characterized by exhausting air.
  • the surface-baked food manufacturing apparatus includes a near-infrared heater in which the irradiation direction is held substantially vertically downward, and a transport unit that transports the food in a predetermined direction. The food is stopped in a focal range of a near infrared heater for a predetermined time, and the surface of the food is baked.
  • a near-infrared heater for example, a halogen heater
  • a material that is difficult to use in baking with a gas burner or the like for example, a material that causes thermal deformation at a relatively low heating temperature such as plastic
  • food containers of various shapes can be selected according to the shape of the near infrared heater.
  • the baking condition is not affected by the hardness of the food itself, unlike a baking means of the type contacting the food surface.
  • the present invention is provided with smoke absorbing means, it is possible to suppress contamination of the apparatus due to volatilization of food components and to prevent the irradiation of the near-infrared heater on the food surface without causing smoke to interfere with baking conditions such as baking unevenness. Can be further suppressed.
  • FIG. 5 is an enlarged view of the vicinity of the suction port portion of the smoke absorbing means in FIG. 4.
  • FIG. 6 is a partial cross-sectional view taken along line AA in FIG.
  • FIG. 1 and FIG. 2 are views according to a plan view and a side view of the surface-baked food production apparatus 1.
  • the surface-baked food manufacturing apparatus 1 includes a near-infrared heater (for example, a halogen heater) 11 for baking the surface of the food 20 and a transport unit 30 that transports the food 20 in a predetermined direction and constitutes a manufacturing line.
  • Near-infrared light is light having a wavelength of approximately 0.8 ⁇ m to 2.5 ⁇ m.
  • a halogen heater is a typical example of a near infrared heater. According to the near-infrared heater, the heat generation temperature of the food surface exceeds 1400 ° C.
  • the near-infrared heater is suitable for local heating of the food surface because the heating region can be limited to a predetermined range.
  • the surface-baked food manufacturing apparatus 1 includes twelve near-infrared heaters 11, that is, near-infrared heaters 11 ⁇ / b> A to 11 ⁇ / b> L.
  • the number of near infrared heaters 11 is not limited to this.
  • the near-infrared heater 11 is held by the heater holding means 12 at a predetermined distance from the surface of the food 20.
  • the near-infrared heater 11 held by the heater holding means 12 is installed above the conveying means 30 through which the food 20 such as ice cream or pudding filled in a cup-shaped container flows.
  • the conveyance direction of the conveyance means 30 shall be the arrow direction shown in FIG. 1, Therefore, the said arrow direction turns into the downstream direction in a manufacturing line.
  • the food 20 is held by the food holding means 31 provided in the conveying means 30 and is conveyed in the direction of the arrow.
  • the near infrared heater 11 is held by a heater holding means 12 that holds the near infrared heater 11 so that the irradiation direction is substantially downward in the vertical direction.
  • the irradiation direction of the near-infrared heater 11 can be set as appropriate, but is preferably substantially vertically downward from the viewpoint of heating and firing efficiency and device design.
  • the food 20 is stopped for a predetermined time almost immediately under the near infrared heater 11, and the surface is heated and baked. However, the food 20 does not necessarily have to be stopped when the food surface is heated.
  • a turntable is provided in the conveying means 30, and the food 20 is arranged at an appropriate position on the turntable.
  • the foodstuff surface can be heated by rotating the foodstuff 20 with rotation operation of a turntable, and irradiating the near infrared rays with respect to the foodstuff 20 in a rotation state.
  • the surface can be uniformly heated and fired without unevenness.
  • the near-infrared heater 11 and the heater holding means 12 are preferably independent of the conveying means 30 so as not to be affected by the shaking generated by the conveying means 30. This is to prevent the filament in the lamp portion L of the near-infrared heater 11 from being damaged by the shaking generated by the conveying means 30, and this is prevented. Moreover, it is because a focus range may shift
  • the near-infrared heater 11 is preferably a point-condensing halogen heater, and includes a lamp portion L that generates radiant heat mainly based on near-infrared rays and holds the lamp portion L as shown in FIG. It consists of a lamp base 13 and a mirror member 14.
  • the mirror member 14 is provided with a mirror portion 14a that defines a focal range in a mortar shape, and a protection member 15 that is provided in a lid shape with respect to the mirror portion 14a in order to protect the lamp portion L.
  • the protection member 15 a commonly used member can be used, and quartz glass excellent in heat resistance is preferable.
  • the output of the lamp portion L and the mirror portion 14a are appropriately selected according to various conditions such as the content of the food 20, the temperature, the range to be baked, etc. Although it is necessary to adjust the performance of the near-infrared lamp 11 such as the shape, once settings such as an appropriate output and range are determined, the settings can be used later. Can be greatly reduced.
  • the output of the lamp used for the halogen heater is preferably 10 W to 3.0 kW.
  • the lamp output is preferably 1.0 kW to 3.0 kW in a short time firing.
  • the output of the lamp is not limited to this.
  • the focal length of the lamp can be designed arbitrarily. However, the focal length is desirably as short as possible, and is preferably 6 mm to 1000 mm depending on the shape of the mirror. Further, the focal length is preferably 20 mm to 400 mm in short-time firing.
  • smoke absorbing means 40 for inhaling smoke generated by baking the surface of the food 20 is provided.
  • the smoke absorbing means 40 is composed of a suction port portion 41 and a passage portion 42, collected by a merging pipe portion 43, and connected to an air suction device such as an air pump (not shown).
  • the shape of the suction port 41 can be appropriately changed according to the size and shape of the food 20.
  • the suction port 41 of the smoke absorbing means 40 is provided in the space between the food 20 and the near infrared heater 11, that is, in the range of the height space h shown in FIG.
  • the position of the suction port 41 is a height that does not contact the food 20 so as not to obstruct the flow of the production line. And it is desirable to set it as the position closer to the foodstuff 20 in the baking position, ie, the position where the foodstuff 20 stops for baking for a predetermined time. More specifically, h is preferably 20 mm to 400 mm, and more preferably 50 mm to 200 mm.
  • FIG. 4 shows the positional relationship between the stop position of the food 20 and the smoke absorbing means 40 in plan view.
  • the suction port 41 of the smoke absorbing means 40 is provided in the height space h between the food 20 and the near-infrared heater 11 as described above, its configuration is not questioned. From the viewpoint of certainty, as shown in FIG. 4, it is desirable to individually extend the inlet 41 for each food 20 at the stop position (baking position) to absorb the smoke.
  • a container for ice cream or pudding for example, a generally cylindrical container having a circular mouth part is often used. As shown in FIGS. 4 to 6, the efficiency of smoke absorption is improved by making the shape conform to the circular shape of the container mouth.
  • the food 20 is held by the food holding means 31 and conveyed by the conveying means 30.
  • a pre-firing process is performed upstream of the firing position by the halogen heater 11.
  • the filling process of filling the container with ice cream fills the ice cream into the container, and the sugar sprinkling means for sprinkling the sugar on the filled ice cream to add sugar to the ice cream surface. It is the process of making it adhere.
  • a step of allowing the chocolate to flow into the ice cream surface in a thin film may be performed, and the sugar may be sprinkled on the chocolate.
  • Conventionally known means can be appropriately used for the steps in the pre-firing stage and the apparatus therefor.
  • the surface of the food 20 sprinkled with sugar is baked by the near infrared heater 11.
  • the food 20 is preferably baked by stopping the food 20 for a predetermined time in the focal range of the near infrared heater 11.
  • the food 20 does not necessarily have to be stopped during heating by irradiation with near infrared rays.
  • the focal range of the near-infrared heater 11 is adjusted in advance so as to be an appropriate range smaller than the container mouth diameter of the food 20, and the baking time (the stop time of the food 20) also depends on the output of the near-infrared heater 11. Adjust it.
  • the gaps between the near-infrared heaters 11 having substantially cylindrical shapes are alternately provided, and one When the food 20 is baked, it may be baked a plurality of times using a plurality of near infrared heaters 11.
  • the food 20 is a production line that constitutes six rows of foods 20a to 20f in the conveyance direction.
  • the surface of the food 20 is baked a plurality of times. The purpose is to complete the firing by heating with 11A for a predetermined time and then heating with the near infrared heater 11B.
  • each of the food holding means 31 holds six foods 20, but the food holding means 31a stops for a predetermined time immediately below the row of near infrared heaters 11A, 11E, and 11I. . Accordingly, the first heating is performed on the foods 20a, 20c, and 20e among the foods 20a to 20f held by the food holding unit 31a. Thereafter, the food holding means 31a moves according to the conveying direction, stops immediately below the row of near-infrared heaters 11C, 11G, and 11K, and the first heating is performed on the foods 20b, 20d, and 20f.
  • the foods 20g, 20i, and 20k of the food holding means 31b following the food holding means 31a are heated by the near infrared heaters 11A, 11E, and 11I (however, the number of foods held in each food holding means 31 is It can be adjusted as appropriate, and is not limited to six as described above).
  • the near-infrared heaters 11B, 11F, and 11J heat the foods 20a, 20c, and 20e for the second time, and the baking of the foods 20a, 20c, and 20e is completed.
  • the foods 20h, 20j, and 20l of the food holding means 31b are first heated by the near infrared heaters 11C, 11G, and 11K.
  • the conveyance and heating are repeated sequentially, and the baking is completed by heating each food 20 twice.
  • the flow of the production line becomes smooth and contributes to speeding up of production and efficiency.
  • count of the heating to each foodstuff 20 is not restricted to 2 times.
  • the food 20 can be heated an appropriate number of times by adjusting the food holding position in the food holding means 31 and the number and arrangement of the near infrared heaters 11 on the heater holding means 12.
  • the near infrared heater 11 on the upstream side of the production line is heated to a level that does not generate smoke due to baking, and the near infrared heater on the downstream side. Since the baking is completed by the second heating by No. 11, it is only necessary to provide the suction means 40 only on the downstream side without providing the upstream side, which contributes to cost reduction.
  • Example 1 a high-output point condensing type halogen heater was used, and the focal diameter was smaller than the diameter of the container so that the container would not be burned and damaged because the food 20 was contained in the container. . Thereby, it can heat to the surface of the foodstuff 20 which wants to baking by a pinpoint, and can prevent damage to a container reliably.
  • the present invention is not limited to the above example.
  • the performance of the halogen heater such as the output and the focal diameter, varies depending on various conditions such as the contents of the food 20 and the distance to the food 20 surface. Just choose.
  • a point condensing type halogen heater as the heating means, only a desired range can be heated and fired locally, so that damage to the container and the surrounding apparatus portion can be eliminated.
  • paper or synthetic resin for example, which has been conventionally avoided as a material that is easily damaged by heat, can be used as the material of the container.
  • the suction port portion 41 of the smoke absorbing means 40 may be positioned at the firing position, that is, at each of the lower positions of the halogen heaters 11A to 11K. May be provided only at the firing position (under the halogen heaters 11B, 11D, 11F, 11H, 11J, and 11L, according to FIG. 4).
  • the upstream suction port portions 41a to 41f are used as air discharge means to discharge air instead of sucking it, thereby creating an air flow from the upstream side to the downstream side, and by the downstream suction port portions 41g to 41l. Inhalation may be encouraged.
  • the air discharge means only needs to be able to promote the flow of air from the upstream side to the downstream side. Therefore, the configuration, shape, etc. are not limited as long as such an air flow can be caused.

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  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Grain Derivatives (AREA)
  • Baking, Grill, Roasting (AREA)

Abstract

Le problème décrit par la présente invention est de fournir un dispositif de fabrication d'aliments cuits en surface et un procédé de fabrication d'aliments cuits en surface avec lesquels il est possible de cuire uniquement la plage souhaitée tout en réduisant au minimum la complexité de réglage et de gestion de la puissance de chauffage et de la température par la suite. La solution selon l'invention porte sur un dispositif de chauffage proche infrarouge, dont la direction d'émission est maintenue dans une direction sensiblement verticale vers le bas, et un moyen de transport permettant de transporter des aliments dans une direction prédéterminée, l'invention étant caractérisée en ce qu'elle est dotée d'une étape de cuisson dans laquelle les aliments sont stoppés pendant une période prédéterminée dans la plage de points focaux du dispositif de chauffage proche infrarouge et la surface des aliments est cuite.
PCT/JP2017/037411 2017-04-14 2017-10-16 Dispositif de fabrication d'aliments cuits en surface et procédé de fabrication d'aliments cuits en surface WO2018189938A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2019512343A JP6691270B2 (ja) 2017-04-14 2017-10-16 表面焼成食品製造装置および表面焼成食品の製造方法

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JP2017080884 2017-04-14
JP2017-080884 2017-04-14

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WO2018189938A1 true WO2018189938A1 (fr) 2018-10-18

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Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0564617U (ja) * 1991-10-28 1993-08-27 四国電力株式会社 コンベヤー式加熱調理装置
JPH09159181A (ja) * 1995-12-12 1997-06-20 Hosoda Denki:Kk 食材用焙焼装置
JPH09252737A (ja) * 1996-01-19 1997-09-30 Morinaga Milk Ind Co Ltd 表面を焼成した容器入り食品の連続的製造方法及び容器入り食品の連続的表面焼成装置
JP2006158260A (ja) * 2004-12-06 2006-06-22 Berusurii Nishihatsu Kk 海苔焼釜装置
JP2014039490A (ja) * 2012-08-22 2014-03-06 Filgen Inc 寿司炙り装置
JP2017110830A (ja) * 2015-12-15 2017-06-22 フィルジェン株式会社 排気装置

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP3122363B2 (ja) * 1996-01-22 2001-01-09 株式会社日本冷食 加熱調理用食品の調理装置

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0564617U (ja) * 1991-10-28 1993-08-27 四国電力株式会社 コンベヤー式加熱調理装置
JPH09159181A (ja) * 1995-12-12 1997-06-20 Hosoda Denki:Kk 食材用焙焼装置
JPH09252737A (ja) * 1996-01-19 1997-09-30 Morinaga Milk Ind Co Ltd 表面を焼成した容器入り食品の連続的製造方法及び容器入り食品の連続的表面焼成装置
JP2006158260A (ja) * 2004-12-06 2006-06-22 Berusurii Nishihatsu Kk 海苔焼釜装置
JP2014039490A (ja) * 2012-08-22 2014-03-06 Filgen Inc 寿司炙り装置
JP2017110830A (ja) * 2015-12-15 2017-06-22 フィルジェン株式会社 排気装置

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JPWO2018189938A1 (ja) 2019-11-07
JP6691270B2 (ja) 2020-04-28

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