WO2022202348A1

WO2022202348A1 - Food product cooling apparatus, food product cooling method, and food product manufacturing method

Info

Publication number: WO2022202348A1
Application number: PCT/JP2022/010454
Authority: WO
Inventors: 政彦本多; 遊多田; 進也信原; 真也塚本
Original assignee: 株式会社ニチレイフーズ
Priority date: 2021-03-23
Filing date: 2022-03-10
Publication date: 2022-09-29
Also published as: JPWO2022202348A1

Abstract

A food product cooling apparatus according to the present invention comprises: a transport unit which transports a food product along a transport path including a cooling zone; a cooling unit which cools the food product in the cooling zone; and a cooling promotion unit which includes a surface area increase unit that locally applies a force to the food product on the upstream side of the most downstream position in the cooling zone so that the surface area of the food product is increased.

Description

Food cooling device, food cooling method and food manufacturing method

The present disclosure relates to a food cooling device, a food cooling method, and a food manufacturing method.

Patent Document 1 discloses a device that cools cut vegetables with cooling air in order to continuously cool and dry the cut vegetables. According to the device of Patent Document 1, the cut vegetables placed on the mesh conveyor are all leveled by the leveling device and the thickness is averaged, and then cooled by cooling air. shortened.

JP-A-64-34238

Cooling can be performed for various purposes on various foods other than cut vegetables. For example, in addition to the chill-drying described above, food may be cooled to cool hot food, or to cool and solidify fluid food.

For example, when cooling paste-like food with the apparatus of Patent Document 1, the cooling of the surface of the food may be promoted, but the cooling air does not reach the inside of the food, so the cooling of the inside of the food is not promoted. In particular, in the apparatus of Patent Document 1, the food is cooled inefficiently because cooling air is blown onto the food after the surface area of the food has been reduced by the leveling process.

It is possible to cool the food to the target temperature by lengthening the cooling zone of the device of Patent Document 1 to increase the cooling time and the amount of cooled food. must be ensured.

The present disclosure has been made in view of the above circumstances, and provides an advantageous technology for cooling food in a short time.

One aspect of the present disclosure is a conveying unit that conveys food along a conveying path including a cooling zone, a cooling unit that cools the food in the cooling zone, and the food on the upstream side of the most downstream position of the cooling zone. and a cooling promoting part having a surface area increasing part that locally applies force to the food so as to increase the surface area.

Other aspects of the present disclosure include conveying the food product along a conveying path that includes a cooling zone, cooling the food product in the cooling zone, and removing the surface area of the food product before the food product has completed passage through the cooling zone. applying a force locally to the food by the increased surface area portion so as to increase the

Another aspect of the present disclosure is conveying a food product along a conveying path that includes a cooling zone; cooling the food product in the cooling zone; and a step of locally applying force to the food.

According to the present disclosure, it is advantageous to cool food in a short time.

FIG. 1 is a diagram showing a schematic configuration of a food cooling device according to one embodiment. FIG. 2 is a front view showing an example of a cooling promotion section. FIG. 3 is a top view showing an example of the cooling promotion part. FIG. 4 is a perspective view showing an example of a cooling promotion part. FIG. 5 is a diagram showing an example of a surface area increasing portion. FIG. 6 is a diagram showing an example of a surface area increasing portion. FIG. 7 is a top view showing an example of the cooling promotion part. FIG. 8 is a front view showing an example of a cooler. FIG. 9 is an enlarged view of the food cooling device according to the first modified example.

FIG. 1 is a diagram showing a schematic configuration of a food cooling device 10 according to one embodiment.

A food cooling device 10 shown in FIG.

The transport unit 11 transports the food F supplied from the food supply unit 14 from upstream to downstream along the transport path P including the cooling zone Zf.

The food supply unit 14 shown in FIG. 1 has a tank for storing the food F, and continuously supplies the food F to the transport unit 11 from the tank. Food supply 14 may have other configurations. Moreover, instead of the food supply unit 14, the food F may be supplied to the transport unit 11 manually.

When the food F is manually supplied to the conveying unit 11 instead of the food supply unit 14, the food F sent from the device provided in the preceding stage is temporarily transferred to a container, and then the food F is further transferred from the container to the conveying unit 11. It takes a lot of time and effort. In addition, the work speed of the operator becomes a bottleneck and becomes a factor that hinders the speeding up of the processing of the food cooling device 10, and delays or errors in the work of the operator inevitably interrupt the entire processing of the food cooling device 10. It can also lead to situations where there is none. On the other hand, according to the food supply unit 14 shown in FIG. 1, the food F is continuously and automatically supplied from the tank to the transport unit 11 . It is also possible to directly and automatically supply the food F from the preceding device to the food supply unit 14 without manual intervention. Therefore, the transition from the preceding process (for example, the process of heating the food F) to the cooling process in the food cooling device 10 can be performed smoothly, and the preceding process and the cooling process for the food F can be performed continuously. As a result, it is possible to promote speeding-up and stabilization of processing in the food cooling apparatus 10, to increase productivity, and to save manpower.

The food F shown in Fig. 1 is a pasty food material with fluidity. However, food F is basically not limited. A specific example of the food F will be described later.

The transport unit 11 shown in FIG. 1 has an endless transport belt 27 and two transport rollers 28 that support the transport belt 27 in a taut state.

At least one of the transport rollers 28 is actively rotated by a roller drive unit (not shown) such as a motor. When only one transport roller 28 is actively rotated, the other transport roller 28 is rotatably provided and passively rotates according to the running of the transport belt 27 .

The transport belt 27 runs in the belt movement direction Db in accordance with the active rotation of at least one of the transport rollers 28 . The advancing direction of the endless conveying belt 27 is reversed by each conveying roller 28 .

The food F supplied from the food supply unit 14 is placed on the surface exposed upward of the surface exposed to the outside of the conveying belt 27 . The food F spreads out like a sheet on the conveyor belt 27 .

The conveyor belt 27 carries the food F supplied from the food supply unit 14 and moves downstream together with the food F. The conveyor belt 27 shown in FIG. 1 is made of a steel belt and has a flat surface without holes as a mounting surface on which the food F is placed.

However, the specific configuration of the transport belt 27 is not limited, and the transport belt 27 may be configured with a resin belt, a mesh belt, or the like. Further, the transport unit 11 may transport the food F using a transport body other than a belt conveyor.

The cooling unit 12 cools the food F in the cooling zone Zf. The cooling unit 12 shown in FIG. 1 cools the food F using cooling air, but the cooling unit 12 may cool the food F by means other than cooling air.

The cooling air has a temperature lower than the temperature of the portion of the food F to which the cooling air is blown, and may be normal temperature (eg, 5° C. to 35° C.) or may be higher than normal temperature. , the temperature may be lower than room temperature (eg, -10°C to -60°C). From the viewpoint of facilitating cooling of the food F, the cooling air is preferably low temperature, the velocity and flow rate of the cooling air blown onto the food F is preferably high, and the temperature around the food F is preferably low.

The cooling unit 12 shown in FIG. 1 includes a cooling fan 21 and a cooling zone dividing unit 22.

Although not shown, the cooler 21 cools outside air to produce cooling air, a fan (blower) that sends the cooling air, and a fan that sends the cooling air into the cooling zone section 22. and an air nozzle for jetting toward the cooling zone Zf.

In this way, cooling air having a lower temperature than the outside air outside the cooling zone partition 22 flows into the cooling zone Zf. Therefore, the ambient temperature of the cooling zone Zf is lower than the ambient temperature outside the cooling zone partition 22 .

The cooling zone partitioning part 22 partitions the cooling zone Zf, suppresses the entry of outside air into the cooling zone Zf, and suppresses an increase in the ambient temperature of the cooling zone Zf.

The cooling zone section 22 shown in FIG. 1 has an inlet gap 22a and an outlet gap 22b through which the food F on the conveyor belt 27 passes. The food F on the conveyor belt 27 moves in the conveying direction Dt as the conveyor belt 27 runs, enters the cooling zone Zf through the inlet gap 22a, and exits the cooling zone Zf through the outlet gap 22b. While the food F is moving in the cooling zone Zf, cooling air is blown from the cooler 21 to cool the food F.

The cooling promotion section 13 has an increased surface area section 25 . The surface area increasing portion 25 is locally applied to the food F so as to increase the surface area of the food F before the food F completes passage through the cooling zone Zf on the upstream side of the most downstream position of the cooling zone Zf. apply force. That is, the surface area increasing part 25 applies a force to a portion of the food F conveyed by the conveying belt 27 (in particular, partially in the width direction perpendicular to the conveying direction Dt) to change the surface shape of the food F. to increase the surface area of food F.

By increasing the surface area of the food F, the area of the food F exposed to the cooling air increases, and the cooling efficiency of the food F improves. As a result, it is possible to reduce the time required for cooling the food F while suppressing the expansion of the cooling zone Zf.

The specific configuration of the cooling promotion unit 13 is not limited. A typical example of the cooling acceleration unit 13 will be described below.

FIG. 2 is a front view showing an example of the cooling promotion section 13. FIG. In FIG. 2, the cleaning portion 35 is shown in cross section, and the state of the plurality of surface area increasing portions 25 located inside the cleaning portion 35 is shown.

The cooling promotion part 13 shown in FIG. 2 has a plurality of spike-shaped surface area increasing parts 25 and a surface area increasing driving part 31 for moving the surface area increasing parts 25 .

The tip of each surface area increasing portion 25 (lower end in FIG. 2) is configured as a contact portion 25a that changes the surface shape of the food F on the conveyor belt 27 by contacting the food F. The contact portion 25a of this embodiment has a tapered shape. The contact portion 25a shown in FIG. 2 has a spherical shape, and the surface of the contact portion 25a has a smooth curved surface. According to the contact portion 25a having a tapered shape, crushing of the food F when the contact portion 25a is brought into contact with the food F can be suppressed. In particular, the contact portion 25a having a smooth curved surface can increase the surface area of the food F more effectively than the sharp contact portion 25a. It is possible to obtain the desired amount of surface area increase without damaging foodstuffs or the like.

The plurality of surface area increasing parts 25 are arranged at regular intervals in the width direction Dw, and the rear ends (upper ends in FIG. 2) are attached to the jig 32 . The interval between the increased surface area portions 25 in the width direction Dw is not limited. For example, the interval between the increased surface area portions 25 in the width direction Dw may be a distance larger than the size of individual solid ingredients contained in the food F.

The surface area increasing drive unit 31 has a drive shaft 31a that extends and contracts in the height direction (that is, the axial movement direction Ds) and is attached to the jig 32. A plurality of surface area increasing units 25 are arranged at the retracted position Pr and the contact position Pc. do. That is, the plurality of surface area increasing portions 25 move up and down according to the expansion and contraction of the drive shaft 31a, and the contact portion 25a moves upward from the food F on the conveying belt 27 at a retracted position Pr, and the contact portion 25a moves upward from the conveying belt 27. It is arranged at the contact position Pc that contacts the food F.

The food F on the conveying belt 27 is pushed by the plurality of surface area increasing portions 25 arranged at the contact position Pc and deformed into an uneven shape.

As a result, the surface area of the food F on the conveyor belt 27 (especially the area exposed to the surrounding atmosphere) increases, and the cooling efficiency of the food F improves.

In addition, the contact portion 25a of each surface area increasing portion 25 penetrates deep inside the food F, so that the cooling efficiency inside the food F can be improved. That is, from the viewpoint of improving the efficiency of cooling the inside of the food F, it is preferable that the contact portion 25a of each surface area increasing portion 25 located at the contact position Pc enters the food F as close to the conveying belt 27 as possible. For example, the contact portion 25a of each surface area increased portion 25 positioned at the contact position Pc is 40% or more, more preferably 50% or more, more preferably 70% or more, more preferably 70% or more of the maximum thickness of the food F on the conveyor belt 27. is preferably 90% or more, and penetrates the food F to a depth of 90% or more.

Each surface area increasing part 25 also functions as a cooling part that directly cools the food F by coming into contact with the food F.

From the viewpoint of improving the cooling performance of each of the increased surface area portions 25 themselves, the increased surface area portions 25 are preferably made of a material with excellent heat transfer coefficient. Typically, each surface area increasing portion 25 is made of metal (eg, copper, aluminum, etc.), but the surface area increasing portion 25 may be made of other materials.

From the viewpoint of improving the cooling performance of each increased surface area portion 25 itself, it is preferable that each increased surface area portion 25 is actively cooled. Each increased surface area 25 can be cooled by any device. For example, each increased surface area portion 25 may be actively cooled by causing at least part of the cooling air to flow toward each increased surface area portion 25 using a cooler 21 (see FIG. 1).

In this embodiment, a cleaning unit 35 for removing the food F from the plurality of surface area increasing units 25 is further provided.

The cleaning portion 35 shown in FIG. 2 has a plurality of cleaning through-holes 36 provided at regular intervals in the width direction Dw.

The plurality of cleaning through-holes 36 correspond to the plurality of surface area increasing portions 25, respectively. Each surface area increasing portion 25 is driven by a surface area increasing driving portion 31 to move up and down through the corresponding cleaning through hole 36 . The diameter (horizontal size) of each cleaning through hole 36 is slightly larger than the diameter of the corresponding increased surface area portion 25 .

Each surface area increasing portion 25 arranged at the contact position Pc completely penetrates the corresponding cleaning through-hole 36 . On the other hand, the tip portion (that is, the contact portion 25a) of each surface area increasing portion 25 arranged at the retracted position Pr is retracted from the lower surface of the cleaning portion 35 (that is, the surface facing the conveying belt 27).

Therefore, when each surface area increasing portion 25 moves from the contact position Pc to the retracted position Pr, the food F adhering to each surface area increasing portion 25 (especially the side surface) is scraped off by the cleaning portion 35 .

In the example shown in FIG. 2, the contact portion 25a of each surface area increasing portion 25 arranged at the retracted position Pr is located in the corresponding cleaning through-hole 36, but is located outside the cleaning portion 35 (in FIG. above).

The cleaning section 35 that removes the food F from the plurality of surface area increasing sections 25 is not limited to the form shown in FIG.

The cleaning unit 35 may, for example, blow compressed air toward the plurality of surface area increased portions 25 (particularly the contact portion 25a and the vicinity of the contact portion 25a) to blow off the food F from the plurality of surface area increased portions 25 to remove the food. good.

Further, the cleaning unit 35 may remove the food F from the plurality of surface area increasing portions 25 by pressing a contact member such as a brush against the plurality of surface area increasing portions 25 (particularly the contact portion 25a and the vicinity of the contact portion 25a). The cleaning unit 35 includes a comb-like member (for example, a comb-like plate member; not shown) having a plurality of gaps through which each of the plurality of surface area increasing portions 25 (particularly the contact portion 25a and the vicinity of the contact portion 25a) can pass. may be provided. In this case, each of the plurality of increased surface area portions 25 passes through the plurality of gaps, so that the comb member can drop the food F from the increased surface area portion 25 .

The installation position of the cooling promotion unit 13 is not limited. For example, the surface area increasing portion 25 of the cooling promoting portion 13 may be provided in at least one of the upstream region, the midstream region, and the downstream region of the cooling zone Zf. Further, the surface area increasing portion 25 of the cooling promoting portion 13 may be provided outside the cooling zone Zf (outside the cooling zone dividing portion 22 in this embodiment).

The timing at which the cooling promotion unit 13 locally applies force to the food F is not limited.

For example, in the cooling zone Zf, after the surface of the food F on the conveying belt 27 is once cooled, each surface area increasing portion 25 may locally apply force to the food F to increase the surface area of the food F. . In this case, the food F is agitated by each surface area increasing portion 25, and cooling of the food F is promoted. In particular, when a film (film made of food components) is formed on the surface of the food F by cooling, the food F inside the film can be cooled by breaking the film with the increased surface area portions 25.

A plurality of surface area increasing portions 25 may be pressed against the food F in a state in which the food F contains a fluid food material and the fluidity of the surface of the food F is reduced by cooling to form unevenness on the food F. . In this case, unevenness tends to remain on the food F for a long time, and the cooling efficiency of the food F can be enhanced.

Each surface area increasing part 25 may increase the surface area of the food F at the initial stage of the cooling process or prior to the cooling process. In this case, the cooling unit 12 can blow cooling air to a portion of the food F that has been deformed by the contact of the increased surface area portions 25, and can cool the food F efficiently.

The cooling promotion unit 13 may locally apply force to the food F so as to increase the surface area of the food F at two or more locations separated in the conveying direction Dt. For example, the cooling promotion unit 13 includes a surface area increasing unit 25 that increases the surface area of the food F prior to the cooling process, and a food product during cooling of the food F (for example, after the food F is cooled and a film is formed on the surface). and a surface area increasing portion 25 that increases the surface area of F.

The portion of the food F whose surface area is increased by the surface area increasing portion 25 is not limited. From the viewpoint of promoting uniform cooling of the entire food F, it is preferable that the portions where the surface area is increased by the surface area increasing portion 25 are dispersed over the entire food F.

FIG. 3 is a top view showing an example of the cooling promotion section 13. FIG.

The cooling promotion section 13 shown in FIG. 3 has a first increased surface area group G1 and a second increased surface area group G2.

Each of the first increased surface area group G1 and the second increased surface area group G2 has a plurality of increased surface area portions 25 arranged at regular intervals in the width direction Dw perpendicular to the conveying direction Dt of the food F.

With respect to the conveying direction Dt, the plurality of surface area increasing portions 25 of the second surface area increasing group G2 are positioned downstream with respect to the plurality of surface area increasing portions 25 of the first surface area increasing group G1.

The plurality of surface area increased portions 25 of the second surface area increased group G2 are adjacent to the first surface area increased group G1 so as to be alternately arranged with the plurality of surface area increased portions 25 of the first surface area increased group G1 in the width direction Dw. It is located between mating surface area enhancements 25 .

The plurality of surface area increasing portions 25 of the first surface area increasing group G1 and the second surface area increasing group G2 are driven by the surface area increasing driving portion 31 in the same manner as the cooling promoting portion 13 shown in FIG. The plurality of surface area increasing portions 25 of the first surface area increasing group G1 and the plurality of surface area increasing portions 25 of the second surface area increasing group G2 may move up and down in synchronization with each other, or may move up and down independently of each other. You may

According to the cooling promoting part 13 shown in FIG. 3, a plurality of pressed parts Fp whose surface area is increased by being pressed by the surface area increasing part 25 can be distributed over the entire food F.

For example, in the food F, a group of pressed portions Fp formed by the plurality of surface area increased portions 25 of the first surface area increasing group G1 and a pressed portion Fp formed by the plurality of surface area increased portions 25 of the second surface area increased group G2 groups may be alternately arranged in the transport direction Dt (see FIG. 3). In this case, it is possible to efficiently cool the entire food F while suppressing the uneven cooling of the food F locally.

FIG. 4 is a perspective view showing an example of the cooling promotion section 13. FIG.

The plurality of surface area increasing portions 25 shown in FIGS. 2 and 3 described above are arranged at the contact position Pc and the retracted position Pr by linearly reciprocating in the height direction. It may be arranged at the contact position Pc and the retracted position Pr.

The cooling promotion part 13 shown in FIG. a rotating shaft 33 protruding from the surface.

The rotating shaft 33 extends along the central axis of the jig 32 and is rotated by a shaft driving section (not shown) such as a motor. As a result, the jig 32 and the plurality of surface area increasing portions 25 rotate together with the rotating shaft 33 around the rotating shaft 33 .

The cooling promoting section 13 shown in FIG. 4 is arranged above the conveying belt 27 so that the jig 32 and the rotating shaft 33 extend in the width direction Dw.

The rotating shaft 33 and the jig 32 rotate according to the movement of the conveyor belt 27 in the conveying direction Dt (that is, the movement of the food F on the conveyor belt 27), and the plurality of surface area increasing portions 25 move between the contact position Pc and the retracted position. Pr is alternately and repeatedly arranged.

The rotational speed of the rotating shaft 33 and the jig 32 (that is, the speed of movement of the plurality of increased surface area portions 25 in the circumferential direction) is determined according to the speed of movement of the conveyor belt 27 . As an example, the rotational speeds of the rotating shaft 33 and the jig 32 are determined so that the speed of movement of the plurality of increased surface area portions 25 in the tangential direction coincides with the speed of conveying the food F (that is, the speed of movement of the conveyor belt 27). be done.

Although each surface area increasing portion 25 shown in FIG. 4 has a columnar shape, the specific shape of each surface area increasing portion 25 is not limited.

For example, the contact portion 25a of the surface area increasing portion 25 may have a conical shape (see FIG. 5), may have another conical shape, or may have a tapered shape other than a conical shape. good.

Also, although each surface area increasing portion 25 has at least a partially cylindrical shape in the examples shown in FIGS. It may at least partially have a columnar shape with a shape. The increased surface area portion 25 shown in FIG. 6 has a regular hexagonal prism shape as a whole and has a contact portion 25a including a regular hexagonal flat surface.

FIG. 7 is a top view showing an example of the cooling promotion section 13. FIG.

The surface area increasing portion 25 of the cooling promoting portion 13 may be fixedly provided with respect to the conveying belt 27 . That is, when the food F moving with the conveyor belt 27 comes into contact with the increased surface area portion 25 in the stationary state, the increased surface area portion 25 locally exerts a force on the food F so as to increase the surface area of the food F. You can call

The cooling promotion section 13 shown in FIG. 7 has a plurality (specifically, three) surface area increasing sections 25 arranged in the width direction Dw.

The plurality of surface area increasing parts 25 are fixedly supported by a support frame (not shown) and positioned above the conveyor belt 27 near the mounting surface of the conveyor belt 27 on which the food F is placed.

One or more of the plurality of increased surface area portions 25 are arranged to be shifted in the transport direction Dt from the other increased surface area portions 25 . In the example shown in FIG. 7, the surface area increasing portions 25 adjacent to each other in the width direction Dw are arranged to be shifted in the transport direction Dt.

Each surface area increasing portion 25 shown in FIG. 7 has a V-shaped cross section and forms a convex shape in the direction opposite to the transport direction Dt (downward in FIG. 7). Along with the movement of the conveyor belt 27, the food F is distributed to the left and right (width direction Dw) based on the narrow sharp tip of each surface area increasing portion 25, and the surface area is increased.

FIG. 7 shows a state in which no food product F exists in the area downstream of each surface area increasing portion 25 in the conveying direction, and the conveying belt 27 is exposed. Food F may be present. That is, the food F that has entered the gap between each surface area increasing portion 25 and the conveying belt 27 is sent downstream in the conveying direction Dt without being distributed to the left and right by the surface area increasing portion 25 .

Each surface area increasing portion 25 may have another shape, and the number and arrangement of the surface area increasing portions 25 are not limited. For example, after the surface of the food F on the conveying belt 27 is cooled, each surface area increasing portion 25 in a stationary state may increase the surface area of the food F, or at the beginning of the cooling process or prior to the cooling process, Each increased surface area 25 of the state may increase the surface area of the food product F.

Each surface area increasing part 25 also functions as a cooling part that directly cools the food F in contact with the food F. From the viewpoint of improving the cooling performance of each increased surface area portion 25 itself, the increased surface area portion 25 may be made of a material with excellent heat transfer coefficient, or the increased surface area portion 25 may be actively cooled by cooling air or the like. may be

FIG. 8 is a front view showing an example of the coolers (that is, the upper cooler 21a, the side cooler 21b, and the lower cooler 21c).

In the example shown in FIG. 8, an upper cooler 21a positioned above the food F on the conveyor belt 27, two side coolers 21b positioned on both sides of the food F, and below the food F and the conveyor belt 27 A lower cooling fan 21c positioned at .

Each of the upper cooler 21a, the side cooler 21b, and the lower cooler 21c ejects cooling air W. The cooling air W from the upper cooler 21a is blown onto the upper exposed surface of the food F on the conveying belt 27 to cool the food F directly. The cooling air W from the both side coolers 21b is blown to both side edges Fs of the food F on the conveyor belt 27 to directly cool the food F (especially both side edges Fs).

The cooling air W from the lower air cooler 21c is blown onto the conveying belt 27 to cool the conveying belt 27 and indirectly cool the food F in contact with the conveying belt 27. If the conveying belt 27 has a through hole, the cooling air W from the lower cooler 21c passes through the through hole and directly cools the food F on the conveying belt 27. As shown in FIG.

Thus, according to the cooler 21 of this example (that is, the upper cooler 21a, the side cooler 21b, and the lower cooler 21c), the food F on the conveyor belt 27 can be cooled from the top, bottom, left, and right.

It should be noted that only part of the above-mentioned upper air cooler 21a, side air cooler 21b, and lower air cooler 21c may be provided, and the others may not be provided.

Next, an example of a food cooling method and a food manufacturing method using the food cooling device 10 described above will be described.

The food cooling method and the food manufacturing method of the present embodiment include a step of supplying the food F to the transfer section 11, a step of transferring the food F along the transfer path P, and a step of cooling the food F in the cooling zone Zf. and including. Furthermore, in the food cooling method and the food manufacturing method of the present embodiment, the surface area increasing portion 25 is locally applied to the food F so as to increase the surface area of the food F before the food F completes passage through the cooling zone Zf. Including the step of applying force.

The food F coming out of the cooling zone Zf (that is, the food F after the cooling process) is transported from the transport belt 27 (transport section 11) to a device provided after the transport section 11 (for example, a food storage device such as a tank or a food storage device such as a conveyor). transport device).

As described above, according to the apparatus and method of this embodiment, the food F whose surface area has been increased by the cooling promoting section 13 is cooled by the cooling section 12 . Therefore, the food F is efficiently cooled, and the time required for cooling the food F can be shortened.

In addition, since the cooling promotion unit 13 locally applies a force to the food F, it is possible to effectively increase the surface area of the food F while suppressing a decrease in the feed amount of the food F per unit time.

When the food F is thinned by applying force to the entire food F as in the apparatus of Patent Document 1 described above, not only the surface area of the food F is reduced, but also the feeding amount of the food F per unit time is also reduced. In this case, by enlarging the cooling zone Zf, it is possible to secure a sufficient cooling time for the food F, increase the amount of the food F that can be subjected to the cooling treatment at the same time, and improve the efficiency of the cooling treatment of the food F. can be improved.

On the other hand, according to the food cooling device 10 of the present embodiment, in which the cooling promotion unit 13 locally applies force to the food F, the lengthening of the cooling zone Zf can be prevented, and the entire food cooling device 10 can be configured compactly. is possible.

In particular, since the force applied by the cooling promotion unit 13 to the food F is local, the part of the food F that is pushed out by the force can escape to the part where the force is not applied. As a result, the degree of unevenness of the food F can be increased without significantly reducing the cross-sectional area of the food F, and reduction in the amount of food F fed per unit time can be suppressed.

In addition, since the conveying belt 27 is formed of a belt without holes, it is possible to perform the cooling process on the food F containing liquid ingredients in the same manner as the food F containing no liquid ingredients. By using a steel belt having particularly excellent heat conductivity as the conveyor belt 27 , the food F can be directly cooled by the conveyor belt 27 .

[First modification]
FIG. 9 is an enlarged view of the food cooling device 10 according to the first modified example.

The food F cooled by the food cooling device 10 of this modified example contains a fluid component, and the fluidity of the fluid component weakens as the temperature drops.

The cooling zone Zf of this modified example is divided into a plurality of cooling compartment zones in the conveying direction Dt of the food product F, and the plurality of cooling compartment zones includes the first cooling compartment zone Zf1 and the first cooling compartment zone Zf1. a second cooling compartment zone Zf2 located downstream in direction Dt.

The first cooling section zone Zf1 is provided with two side coolers 21b positioned on both sides of the food F on the conveyor belt 27, respectively. FIG. 9 shows the side air cooler 21b located closer to the paper surface than the food F on the conveying belt 27. As shown in FIG.

On the other hand, in the second cooling zone Zf2, an upper cooler 21a positioned above the food F is provided.

The position where the cooling promotion part 13 is provided is not limited, but in the example shown in FIG. 9, it is provided in the first cooling zone Zf1 (especially the position near the second cooling zone Zf2).

Other configurations are the same as in the above-described embodiment (see, for example, FIG. 1).

In the food cooling device 10 of this modified example, the food F on the conveying belt 27 is cooled in the first cooling zone Zf1 and then cooled in the second cooling zone Zf2.

In particular, in the first cooling zone Zf1, the side coolers 21b blow cooling air to both side edges Fs (see FIG. 8) of the food F on the conveyor belt 27 in the width direction Dw. As a result, cooling of the side edges Fs of the food F is promoted in the first cooling zone Zf1, and the fluidity of the side edges Fs of the food F is reduced.

The side edges Fs of the food F whose fluidity has been reduced in this manner act as banks, and can suppress the flow of the food F on the conveying belt 27 in the width direction Dw.

Then, in the downstream region of the first cooling zone Zf1, the cooling promoting section 13 locally applies force to the food F so as to increase the surface area of the food F on the conveying belt 27.

After that, the food F on the conveyor belt 27 advances from the first cooling zone Zf1 to the second cooling zone Zf2, and is blown with cooling air from the upper cooler 21a in the second cooling zone Zf2. In this way, cooling of the entire food product F is promoted in the second cooling zone Zf2.

As described above, according to this modification, the cooling of the side edges Fs of the food product F is preferentially performed in the initial stage of the cooling process, and the side edge parts Fs of the food product F are placed on the banks in the subsequent cooling process. can be utilized as Therefore, the food F can be cooled while suppressing the outflow of the fluid component in the width direction Dw.

[Other Modifications]
In the above-described embodiments and modifications, the food F is composed of paste-like ingredients (for example, minced meat, surimi, kneaded dough, cream, bean paste, and other paste-like ingredients (raw material)), but the composition of the food F (containing components), shape, size, and other properties are not limited.

The food F may contain an amorphous food material with fluidity (for example, a viscous food material), may be composed of a single type of food material, or may contain multiple types of food materials.

For example, food F may include meat, seafood, vegetables, mushrooms, grains, fruits, seaweed, beans, chocolate, cookies, crackers, puffs, candies, gummies, and other solid ingredients.

In addition, eggs, milk, cheese, water, oil, seasonings, spices, sugars, grain flour, starches, gelling agents, thickeners and other liquid ingredients, viscous ingredients (such as sauces, sauces, creams, etc.), and foaming ingredients (eg, whipped cream, etc.) may also be included in food F.

Food F may also contain multiple raw materials in different states (for example, solid raw materials and liquid raw materials).

Ingredients used in foods such as various batter, steamed dumplings and dumplings may also be used as food F.

The present disclosure is not limited to the above-described embodiments and modifications. Various modifications may be made to each element of the above-described embodiments and modifications. Also, the configurations of the above embodiments and modifications may be combined wholly or partially.

[Appendix]
As is clear from the above description, the present disclosure includes the following aspects.

(Aspect 1)
a conveying unit for conveying food along a conveying path including a cooling zone;
a cooling unit that cools the food in the cooling zone;
and a cooling promoting part having a surface area increasing part that locally applies force to the food so as to increase the surface area of the food, on the upstream side of the most downstream position of the cooling zone.

(Aspect 2)
The cooling promotion unit has a surface area increasing drive unit that moves the surface area increasing unit,
The food cooling device according to aspect 1, wherein the surface area increasing drive unit arranges the surface area increasing portion at a contact position where the surface area increasing portion contacts the food and a retracted position where the surface area increasing portion separates from the food. .

(Aspect 3)
3. The food cooling device according to mode 1 or 2, further comprising a cleaning section that removes the food from the increased surface area section.

(Aspect 4)
The increased surface area portion has a contact portion that contacts the food,
The food cooling device according to any one of aspects 1 to 3, wherein the contact portion has a tapered shape.

(Aspect 5)
The food cooling device according to aspect 4, wherein the surface of the contact portion has a smooth curved surface.

(Aspect 6)
The cooling promoting part comprises a first surface area increasing group including a plurality of the surface area increasing parts arranged in a width direction perpendicular to the conveying direction of the food, and a plurality of the surface area increasing parts arranged in the width direction. a second surface area increasing group comprising
the plurality of increased surface area portions of the second increased surface area group are located downstream relative to the plurality of increased surface area portions of the first increased surface area group with respect to the conveying direction;
The plurality of surface area increased portions of the second surface area increased group are adjacent to the first surface area increased group so as to be staggered with respect to the width direction from the plurality of surface area increased portions of the first surface area increased group. A food cooling device according to any one of aspects 1 to 5 located between the increased surface areas.

(Aspect 7)
The cooling zone is divided into a plurality of cooling compartment zones in the conveying direction of the food,
The plurality of cooling compartment zones includes a first cooling compartment zone and a second cooling compartment zone located downstream of the first cooling compartment zone in the conveying direction,
7. The food cooling device according to any one of aspects 1 to 6, wherein in the first cooling zone, the cooling unit blows air to the end of the food in the width direction perpendicular to the conveying direction. .

(Aspect 8)
The food cooling apparatus according to any one of modes 1 to 7, wherein the cooling section cools the increased surface area section.

(Aspect 9)
Conveying food along a conveying path including a cooling zone;
cooling the food product in the cooling zone;
a surface area increasing portion applying a force locally to the food product to increase the surface area of the food product before the food product completes passage through the cooling zone;
food cooling methods including;

(Mode 10)
Conveying food along a conveying path including a cooling zone;
cooling the food product in the cooling zone;
a surface area increasing portion applying a force locally to the food product to increase the surface area of the food product before the food product completes passage through the cooling zone;
A food manufacturing method comprising:

Claims

a conveying unit for conveying food along a conveying path including a cooling zone;
a cooling unit that cools the food in the cooling zone;
and a cooling promoting part having a surface area increasing part that locally applies force to the food so as to increase the surface area of the food, on the upstream side of the most downstream position of the cooling zone.
The cooling promotion unit has a surface area increasing drive unit that moves the surface area increasing unit,
2. The food cooling device according to claim 1, wherein the surface area increasing drive unit arranges the surface area increasing portion at a contact position where the surface area increasing portion contacts the food and a retracted position where the surface area increasing portion separates from the food. Device.
The food cooling device according to claim 1 or 2, comprising a cleaning section for removing the food from the increased surface area section.
The increased surface area portion has a contact portion that contacts the food,
The food cooling device according to any one of claims 1 to 3, wherein the contact portion has a tapered shape.
The food cooling device according to claim 4, wherein the surface of the contact portion has a smooth curved surface.
The cooling promoting part comprises a first surface area increasing group including a plurality of the surface area increasing parts arranged in a width direction perpendicular to the conveying direction of the food, and a plurality of the surface area increasing parts arranged in the width direction. a second surface area increasing group comprising
the plurality of increased surface area portions of the second increased surface area group are located downstream relative to the plurality of increased surface area portions of the first increased surface area group with respect to the conveying direction;
The plurality of surface area increased portions of the second surface area increased group are adjacent to the first surface area increased group so as to be staggered with respect to the width direction from the plurality of surface area increased portions of the first surface area increased group. A food cooling device according to any one of claims 1 to 5, located between the increased surface areas.
The cooling zone is divided into a plurality of cooling compartment zones in the conveying direction of the food,
The plurality of cooling compartment zones includes a first cooling compartment zone and a second cooling compartment zone located downstream of the first cooling compartment zone in the conveying direction,
The food cooling according to any one of claims 1 to 6, wherein in the first cooling compartment zone, the cooling unit blows air to the end of the food in the width direction perpendicular to the conveying direction. Device.
The food cooling device according to any one of claims 1 to 7, wherein the cooling section cools the increased surface area section.
Conveying food along a conveying path including a cooling zone;
cooling the food product in the cooling zone;
a surface area increasing portion applying a force locally to the food product to increase the surface area of the food product before the food product completes passage through the cooling zone;
food cooling methods including;
Conveying food along a conveying path including a cooling zone;
cooling the food product in the cooling zone;
a surface area increasing portion applying a force locally to the food product to increase the surface area of the food product before the food product completes passage through the cooling zone;
A food manufacturing method comprising: