JP4162965B2

JP4162965B2 - Noodle food manufacturing equipment

Info

Publication number: JP4162965B2
Application number: JP2002294961A
Authority: JP
Inventors: 剛細川; 慎一阿部; 健司河田
Original assignee: Kibun Foods Inc
Current assignee: Kibun Foods Inc
Priority date: 2002-10-08
Filing date: 2002-10-08
Publication date: 2008-10-08
Anticipated expiration: 2022-10-08
Also published as: JP2004129514A

Description

【０００１】
【発明の属する技術分野】
本発明は、例えば、白滝や魚肉、畜肉を原料とした麺状食品を製造するための装置、特に魚肉すり身を主原料として麺状に成形してなる魚そうめんを製造するのに適した装置に関するものである。
【０００２】
【従来の技術】
冷凍魚肉すり身を利用した食品としては、すり身を塩摺りし、調味料等を添加してなるペースト状の食材を、蒲鉾やはんぺん等に成形して製品とされるものが一般的であり広く普及しているが、最近の新たな且つ独創的な食品開発の傾向の中で、細い麺状に成型してなる魚そうめんが検討されている。
【０００３】
これは、蒲鉾の所謂「足」とよばれる歯応えのある弾力性に着目し、これを麺類の「こし」に相当するものと位置づけ、食感、形態、共に本来の小麦粉からなるそうめんと同等のものが製造できると期待されるものである。
【０００４】
このような魚そうめんは、塩摺りすることによりタンパク質をゾル化した魚肉すり身を主成分とするペースト状食材を、本来のそうめん太さに対応させた小口径孔を複数有する成型口金から連続的に押し出して複数の麺線状に成型し、これを一定量分ずつ所定長さに切断して加熱凝固させることによって製造される。
【０００５】
しかしながら、加熱済み魚そうめんを一食分の形態で製品として安価に提供するには、麺状成形から加熱凝固、定量分毎のパック詰め等の個別包装まで効率的に量産製造する必要があり、それには機械的に魚そうめん製品を連続製造できる装置が必要となる。
【０００６】
一方、従来から、通常の茹麺製品を機械的に連続製造する装置も開発されている。例えば、従来の蕎麦などの茹麺製造装置では、原料粉に水を添加して捏ねた半固形状生地を圧延した後カッターに通して麺状したものをベルトコンベアで搬送しつつ一定の長さ寸法に裁断し（例えば、特許文献１参照。）、あるいは半固形状生地を複数の小径を有する成型ノズルから押し出して麺状としたものをノズル下部に設けた麺切断器で切断しており（例えば、特許文献２参照。）、これら麺状食材は、一食分量毎にバケットコンベア等に投入して熱湯中で茹加熱した後に茹麺を取り出すという構成を持つものである。
【０００７】
また、豆乳を原料として麺状に成形された豆腐麺など、本来の麺原料とは全く異なる種々の原料を麺状に成形してなる新規の麺状食材の製造、販売も行われており、通常の麺製造装置とは別に、専用の製造方法、装置も開発されている。例えば、豆腐麺製造装置では、豆乳に加熱凝固剤を混合した水性液を多数の小孔を有するノズルから下方の熱湯槽中に線状に注入し、熱湯槽中で所定時間浸漬することによって麺状に凝固された豆腐麺が得られるものがある（例えば、特許文献３参照。）が、このような豆腐麺製造装置は、液体注入を停止した時点で麺が切れたことになるため、原料液の注入を間欠的に行うことによって切断手段を用いることなく定量づつの豆腐麺を製造することができるものである。
【０００８】
【特許文献１】
特公昭３９−２０２０３号公報
【特許文献２】
特開２００２−０６５１４４号公報
【特許文献３】
特開平０４−３７００７４号公報
【０００９】
【発明が解決しようとする課題】
しかし魚そうめんは、主原料が塩摺り工程が必要な魚肉すり身であり、麺状に成型すべき半固形状食材が水分含有率が高いものであるという特殊なものであることから、従来の茹麺製品の製造用装置はもちろん、前記のような豆腐そうめん用の製造装置など、既存の装置ではそのまま使用できるものはない。
【００１０】
例えば、原料が麺生地に比べ水分含有量の多いペースト状食材である魚そうめんでは、上記従来の通常麺のように圧延したものを麺状に裁断してベルトコンベアで搬送するのは困難であることから、成型ノズルによる押出成型で麺状に成型する方法が採用されることとなるが、通常麺用の装置で用いられているような切断器の金属製カッターやピアノ線による切断では、麺状食材の切り口が不定形となるだけでなく麺同士が結着してしまって品質に問題のある製品となってしまう。
【００１１】
また、上記豆腐麺製造装置のように、魚そうめん原料のペースト状食材をノズルから間欠的に押し出すことによって定量ずつ麺状食材を得ようとしても、豆乳を主原料とする液体原料に比べて粘度の高いペースト状食材では、ノズル孔内に食材が残存してノズル孔からの出始めや終わりという麺状食材の端部分の麺形状に影響し、麺の品質上好ましくない不定形を与えてしまったり、また切断手段を持たないために押し出されてくる複数本の麺状食材の各ノズル孔からの離脱はその自重によるしかなく、再現性のある時間単位で押出しが完了するわけではないため、間欠的な原料供給による押出成型も単位時間毎に制御された効率的な連続工程とすることは困難である。
【００１２】
さらに、上記のような豆腐麺製造は、加熱凝固剤を含む豆乳液の熱湯での加熱にて行われるものであるため、途中で麺形状が崩れないようにその形状がほぼ確定される凝固状態となるまで静かな浸漬状態を維持しなければならないのに対して、魚そうめんの場合では、麺状成型されたペースト状食材の加熱凝固のための茹工程で麺同士が互いに接着してしまうことから静かな浸漬状態は望ましくない。
【００１３】
このように、魚そうめん製品の製造には、既存の各種麺状食材の製造装置では、そのままで使用で、茹麺製品相当の魚そうめんを機械的に且つ効率的に製造できるものはなく、それに好適な専用の装置の開発が望まれる。このような要望は、魚そうめんに限らず、これと同様に比較的高い水分含有率のペースト状原料食材から成型されてなる各種麺状食品の製造においても該当するものである。例えば、コンニャク糊を糸状に成型し、これを加熱凝固させたものを定量分割して個別製品とする白滝や糸こんにゃくの製造などが挙げられる。
【００１４】
本発明の目的は、上記問題点に鑑み、原料をペースト状食材とし、これを麺状に成型した後、加熱凝固させてなる麺状食品を効率良く高い品質で製造できる装置を提供することにある。また本発明は、特に魚肉すり身を主原料とする高品質な魚そうめん製品を効率良く製造できる装置の提供を目的とする。
【００１５】
【課題を解決するための手段】
上記目的を達成するため、請求項１に記載の発明に係る麺状食品の製造装置は、原料食材を均一に撹拌すると共にペースト状食材を得るための撹拌手段と、
該撹拌手段によって得られたペースト状食材を、複数本の麺状に成型ノズルから押し出し成型する麺成型手段と、
噴射ノズルから噴射される単線状噴射液を、前記麺状食材の押出方向と交わる方向に移動または偏向させることによって、前記麺成型手段から押し出されてくる複数本の麺状食材を、予め定められた一定量相当の長さ毎に切断する切断手段と、
該切断手段で切断された麺状食材を茹煮する加熱処理手段と、
加熱処理済み麺状食材を、一定量ずつ熱湯と共に封入する個別包装手段と、を備え、
前記加熱処理手段は、前記切断手段と前記個別包装手段との間に設けられた熱湯槽と、進行方向に沿って備え付けられた複数個の籠部材を前記熱湯槽内を含む循環経路で搬送する無端搬送手段と、前記切断手段による麺状食材の切断に同期させて各籠部材を切断された麺状食材の落下受け入れ位置に順次位置づけるように前記無端搬送手段の駆動を制御する駆動制御手段と、加熱処理済みの麺状食材を前記個別包装手段へ移すために籠部材を反転させる反転手段と、を有するものであり、
前記麺成型手段に、成型ノズル内部の押出圧力を測定監視する圧力センサーと、該圧力センサーの検出圧力と予め定められた押出圧力設定値に基づいて成型ノズル内部の押出圧力を制御する圧力制御手段を備えておくと共に、前記切断手段に、前記押出圧力設定値に対応する麺状食材の量目と押出時間との関係を記憶する記憶手段と、切断手段の作動と停止時点及び作動経過時間を計測する計時手段と、記憶手段から押出圧力設定値に対応する前記量目と押出時間との関係を選択し、計時手段からの計測結果に基づいて、成型ノズルから押出される麺状食材が予め定められた量目値に達するたびに切断手段を駆動する制御手段を備えるものである。
【００１６】
また、請求項２に記載の発明に係る麺状食品の製造装置は、請求項１に記載の麺状食品の製造装置において、前記駆動制御手段は、各籠部材に所定間隔毎の停止、進行を繰り返す間欠走行を行わせるように前記無端搬送手段を駆動制御するものであり、前記加熱処理手段は、前記熱湯槽底部の前記間欠走行における各籠部材停止位置にそれぞれ設けられたノズルから上方に向けて熱湯噴流を噴出する噴流形成手段を更に備えていることを特徴とするものである。
【００１７】
また、請求項３に記載の発明の係る麺状食品の製造装置は、請求項１に記載の麺状食品の製造装置において、前記撹拌手段は、前記原料食材を、内圧調整可能な撹拌室内で所定の減圧条件下にて均一に撹拌するものである。
【００１８】
また請求項４に記載の発明に係る麺状食品の製造装置は、請求項１に記載の麺状食品の製造装置において、前記麺加熱手段より上流位置に、前記撹拌手段によって得られたペースト状食材を所定メッシュを通過させて裏ごしする裏ごし手段をさらに備えたものである。
【００１９】
請求項５に記載の発明に係る麺状食品の製造装置は、請求項１〜４の何れかに記載の麺状食品の製造装置において、前記原料食材が、魚肉すり身を主成分とするものである。
【００２０】
【発明の実施の形態】
本発明においては、まず、撹拌手段にて、例えば、魚肉すり身を主成分とする原料食材を撹拌すると共に、魚肉すり身の塩摺りを行うことによってペースト状食材とするものである。従って、該撹拌手段により得られるペースト状食材は、後の加熱凝固によりカマボコの歯応えのある食感のもととなる魚肉すり身タンパク質ゾル化が完了したものとなる。
【００２１】
また本発明においては、麺成型手段にて前記ペースト状食材を成型ノズルから複数本の麺状に押し出し成型し、切断手段にて単線状噴射液で押し出されてくる麺状食材を予め定められた一定量毎に切断するものである。これによって、麺状に成型されたペースト状食材の切断の際には、金属カッタ等での切断のように切り口が不定形に潰れたり麺同士が接着したりして品質の低下の原因を作ることなく次の加熱凝固工程へ供することができる。
【００２２】
なお、押出成型方式としては、ペースト状食材を麺状に成型ノズルから押出成型するものであればよく、例えば１バッチ毎にペースト状食材をシリンジ内部に入れて、これをピストンで押出すもの、また連続的にペースト状食材をスクリューコンベア内に投入してスクリューコンベアで押出すもの等が挙げられる。
【００２３】
さらに本発明においては、切断手段で切断された麺状食材を加熱処理手段にて茹煮し、加熱処理済み麺状食材を、個別包装手段にて一定量ずつ熱湯と共に封入するものである。加熱処理手段は、進行方向に複数個の籠部材を備え付けられて無端搬送手段によって、切断された一定量の麺状食材を受け入れた各籠部材を切断手段と個別包装手段との間に設置された熱湯槽内を含む循環経路を搬送させることによって熱湯槽で籠部材内の麺状食材を加熱凝固させるものである。
【００２４】
この無端搬送手段は、駆動制御手段によって、切断手段による麺状食材の切断に同期させて各籠部材を切断された麺状食材の落下受け入れ位置に順次位置づけるように駆動制御されるものである。また、熱湯槽中の経路および搬送速度は、麺状食材の加熱凝固に必要な時間だけ熱湯中を籠部材が走行できる設定とする。
【００２５】
従って、麺成型手段から押し出され、間欠的に一定量づつ切断落下する麺状食材は、駆動制御手段による無端搬送手段の駆動制御によって切断のタイミングに合わせて麺状食材の落下位置に順次位置づけられる各籠部材に前記循環経路の切断手段側で収容され、次いで熱湯槽内に導かれて熱湯中を所定時間移動し、魚肉すり身を主原料とするペースト状食材が加熱凝固され、魚そうめんが得られる。
【００２６】
このように本発明の装置では、麺成型手段にて成型ノズルから複数本の麺状に押し出されて、一定量づつ順次切断落下してくるペースト状食材は、その一定量毎に無端搬送手段によって搬送されてくる籠部材に順次受け入れられた後、速やかに熱湯槽中へ移動して加熱凝固処理が行われていくので、ペースト状食材からの一定量づつの麺状食材の押出成型と加熱凝固が効率良く連続的に行われていく。
【００２７】
さらに本発明の加熱処理手段では、籠部材内の麺状食材は、加熱凝固が完了するまで熱湯中の同一位置で静かに浸漬状態にあるのではなく、所定時間間隔毎に熱湯中を移動するため、籠部材内で麺同士が接着し難い状態のなかで加熱凝固を進行できる。
【００２８】
なお、本発明の無端搬送手段としては、輪状の無端チェーンや無端ベルトなどで構成でき、その走行経路としては、熱湯槽の上方を一端側から他端側へさらに他端側から一端側へと熱湯槽下部を巡る循環経路とすればよい。このような循環経路では、熱湯槽の他端側で加熱凝固が完了した時点で熱湯槽外とし、籠部材は熱湯から引き上げられて熱湯槽下部の他端側から一端側への戻り経路を進み始めるが、その前に、籠部材は反転手段により反転させられて加熱処理済みの魚そうめんを次の工程へ移すために例えばシュート等へ落とし、空となってから戻り経路を搬送されて再び前記麺状食材の切断落下位置へ進むことができる。
【００２９】
なお、この籠部材の熱湯槽を出てから反転位置までの空中径路として適度な距離間隔を確保することによって、籠部材内の魚そうめんの茹汁を落とし、ある程度水分を切った魚そうめんだけを次に送ることができる。
【００３０】
また、無端搬送手段の駆動制御は、麺状食材の切断が間欠的であることから、それに連動して籠部材の走行も所定間隔での進行と所定時間の停止とを繰り返す間欠走行としても良い。この場合、間欠走行の停止時間は、少なくとも籠部材が成型ノズルの下で麺状食材の単線状噴射液による切断が開始された時点から切断が完了して落下してくる一定量分の麺状食材を受け入れ終わるまでの間とし、次に押し出される麺状食材の切断が開始される迄に麺状食材受け入れ後の籠部材を下流側に移動させると同時に上流側の次の籠部材を成型ノズル下の麺状食材落下位置に移動させる設定とすれば良い。
【００３１】
この時、熱湯槽中でも各籠部材は間欠走行を続けており、所定時間だけ熱湯槽内で停止することになるが、この場合、熱湯槽底部の、間欠走行における各籠部材停止点の直下位置にそれぞれ設けられたノズルから上方に向けて熱湯噴流を噴出する噴流形成手段を更に設ける構成とすれば、各籠部材内の麺状食材は、熱湯槽中の停止状態においても噴流によって籠内を激しく対流し、互いの接着が防止され、製品の高い品質保持が図れる。
【００３２】
以上のように水分を切ってシュートから一定量づつ送られてくる魚そうめんは、個別包装手段によって順次熱湯と共に耐熱袋内に封入される。例えば、シュートの下端口に、前記籠部材の反転による魚そうめんの移動のタイミングに同期させて、シュートの下部にシュート下端口に開口を合わせて耐熱袋を供給する袋供給手段と、落下してくる魚そうめんが袋開口から収納されると共に熱湯を袋内に充填する熱湯充填手段を備え、熱湯充填後に袋開口をシールしてパウチ包装する構成とすれば、熱湯殺菌を兼ねながら魚そうめんの個別包装製品が効率よく連続的に製造されていく。
【００３３】
その後は、必要に応じて冷却工程、金属検知や重量チェック等の製品検査工程の後、だし汁等の添付食材と共にパック詰めし、ラッピングラベル掛け、梱包等の工程を適宜経て、魚そうめんの最終製品形態とすることができる。
【００３４】
以上のように、本発明の麺状食品の製造装置によれば、魚肉すり身の塩摺りを含む原料食材の撹拌から、麺状成型、麺加熱凝固を経て魚そうめんとしての個別包装まで、連続的で効率の良い製造工程で、麺切断面の潰れや麺同士の接着の無い高品質な魚そうめん製品を製造することができる。
【００３５】
また、前記撹拌手段において、内圧調整可能な撹拌室内で所定の減圧条件下にて魚肉すり身を含むものなどの原料食材を撹拌することによって、エアーの抱き込みが抑えられた均質なペースト状食材を得ることができるため、成型ノズルから麺状に押出し成型される際のエアーによる麺の破断が防止でき、所定長さより短い麺状食材の混在が回避され、製品の品質保持が図れる。
【００３６】
また、麺加熱手段より上流位置に裏ごし手段を備えて、撹拌手段によって得られたペースト状食材を所定メッシュを通過させて裏ごしする工程を設けることが好ましい。この裏ごしによって、万一原料食材に異物が混入されている場合にはその異物を取り除くことができると共に、各種原料やすり身のダマも潰されてペースト状食材はより均質化される。
【００３７】
なお、前記切断手段としては、例えば、噴射ノズルと噴射ノズル駆動手段とを成型ノズルの口金面に平行して成型ノズルの吐出孔よりやや下位に噴射液ノズルが到達するように設置し、噴射ノズルを成型ノズルの径よりも長い距離を往復移動するよう構成することによって、その往時、復時に吐出孔より押し出された複数の麺状食材を噴射液によりスムーズに切断することができる。
【００３８】
このとき噴射ノズルのノズル径は、好ましくは０．２〜１．０、より好ましくは０．３〜０．５ｍｍであり、ノズル液圧は５ｈＰａ以上とするのが好適である。なお、噴射液としては、水、アルコール水溶液等が使用できる。
【００３９】
また本発明では、前記麺成型手段に、成型ノズル内部の押出圧力を測定監視する圧力センサーと、該圧力センサーの検出圧力と予め定められた押出圧力設定値に基づいて成型ノズル内部の押出圧力を制御する圧力制御手段を備えておくと共に、前記切断手段に、前記種々の押出圧力値に対応する麺状食材の量目と押出時間との関係を記憶する記憶手段と、切断手段の作動と停止時点及び作動経過時間を計測する計時手段と、記憶手段から押圧圧力設定値に対応する前記量目と押出時間との関係を選択し、計時手段からの計測結果に基づいて、成型ノズルから押出される麺状食材が予め定められた量目値に達するたびに切断手段を駆動する制御手段を備えることによって、切断手段による麺状食材の一定量毎の連続切断を、麺成型手段での押し出し成型と連動して効率よく行うように制御できる。
【００４０】
また、加熱処理後の魚そうめんをシュートへ移すための籠部材の反転手段としては、例えば、各籠部材の上部開口枠に直径外周方向に延びる軸部を設け、無端チェーンの所定間隔毎に設けられた軸受凹部にこの軸部を軸回転可能に軸支させることによって各籠部材がその軸部を中心として回動可能に無端チェーンベルトに搭載されるものとすれば、無端チェーンベルトの走行経路における前記反転位置に、該位置に到達した籠部材の前記軸部を回転させる回転機構、あるいは該籠部材の一部を押し上げて直接籠部材を回動させる回動機構等を設ける構成とすれば、籠部材を短時間で反転させて良好に魚そうめんを移すことができる。
【００４１】
なお、本発明による麺状食品製造装置においては、麺状食材の押出成型、切断、加熱凝固等の各工程で順次一定量づつ間欠的に工程が進ものであるが、この流れは一本の流れに限らず、装置設計が可能であれば複数本の流れも可能である。例えば、麺成型手段および切断手段をそれぞれ二組ずつ設け、無端チェーンもそれに対応して二列設ければ、同時に魚そうめん２食分づつの製造が平行して行える。
【００４２】
また、以上のような麺状食品製造装置においては、魚そうめん用の魚肉すり身を主原料とするペースト状食材と同程度の水分含量、粘度の食材であって、同様の熱湯による加熱処理で最終形態の麺製品が得られるものであれば、例えば畜肉、コンニャク、あるいはこれらの混合物を原料とする麺状食材の製造に利用でき、各種麺状食品を効率的に高い品質で製造することが可能である。
【００４３】
【実施例】
以下に、本発明の一実施例による麺状食品製造装置を図１〜図３を示し、また本製造装置による魚そうめんの製造例を説明する。図１は本製造装置を示す概略構成図であり、図２は本装置の麺状食材の押出成型部および切断部の概略構成図である。図３は、本装置の熱湯槽に設けられたノズルにより熱湯噴流を噴出する噴流形成手段の概略説明図である。
【００４４】
本実施例による麺状食品製造装置は、主に、原料食材を均一に撹拌すると共に原料主成分である魚肉すり身の塩摺りを行ってペースト状食材を得る撹拌機１と、そのペースト状食材を裏ごしする裏ごし機２と、裏ごし済み食材を複数個の小径孔を備えた成型ノズル１２から麺状に押出成型する押出成型機を有する麺成型部３と、成型ノズル１２から押し出されてくる複数本の麺状食材Ｎをノズル下にて予め定められた一定量相当の長さ位置で単線状噴射液により切断する切断部４と、順次一定量づつ切断され落下してくる麺状食材Ｎを順次籠部材１３で受け取って熱湯槽１７中で移動させながら加熱凝固を行い魚そうめんを得る加熱処理部５と、加熱処理後の魚そうめんを熱湯充填封入し、パウチ包装を行う個別包装部６とから構成されるものである。
【００４５】
また本実施例においては、原料冷凍魚肉すり身を解凍後裁断する裁断機７を撹拌機１の上流側に設け、また、個別放送部６の下流側に、熱湯封入してパウチ包装された魚そうめんパウチ包装品を冷却する冷却部９と、冷却後にパウチ包装品に対して金属検知および重量測定を行う検査部１０と、各パウチ包装品をだし汁や薬味等の添付食材と共にパック詰めし、ラッピングラベル掛け、梱包を行う最終包装部１１とを更に設けた。
【００４６】
撹拌機１は、撹拌室内を保冷できるように冷却ジャケット付であり、また撹拌羽根の回転速度は撹拌制御部よって任意に変更可能であると共に、撹拌室内は減圧調整可能となっている。
【００４７】
本実施例では、裏ごし機２においては、撹拌塩摺り済みのペースト状食材を、３０メッシュストレーナーを通過させることにより裏ごしを行うものとした。
【００４８】
また、麺成型部３における押出成型方式は、ペースト状食材を麺状に成型ノズル１２から押出成型するものであればよく、１バッチ毎にペースト状食材をシリンジ内部に入れて、これをピストンで押出すもの、あるいは連続的にペースト状食材をスクリューコンベア内に投入してスクリューコンベアで押出すものの何れでもよい。
【００４９】
本実施例においては成型ノズル１２として、直径は１１０ｍｍで、下端面にそれぞれ口径１．５ｍｍのノズル孔を３６０個有するものをホルダーで着脱可能に配した。これは後の加熱処理後の麺サイズで、通常の細めの市販そうめんの茹で上がり直径にほぼ合致する約２．０ｍｍとなる設定である。
【００５０】
また本実施例における切断部４は、成型ノズル１２の下面（２ｍｍ以下）を横切る単線状の噴射液を噴射する噴射ノズル２０と、この噴射ノズル２０を支持しつつ成型ノズル１２下面に平行な略水平方向に移動させる噴射ノズル駆動部２１とが成型ノズル１２の側方に配置されて構成されている。噴射ノズル駆動手段２１は、略水平方向に配した２本のレール２２と、このレール２２に沿って移動する移動部２３とを備え、噴射ノズル２０を支持する移動部２３は上部のレール２２となる配管の両端部に各々接合されたエアー供給管２５で供給されるエアーによって駆動される。
【００５１】
本実施例では、噴射ノズル２０のノズル径を０．３〜０．５ｍｍとし、単線状のスプレーパターンで、ノズル水圧が５ｈＰａ（＝５Ｎ／ｃｍ^２）以上に加圧され、毎分０．１リットル以上の噴量を水供給管２４で供給している。また、移動部２３は０．４秒以上、好ましくは１秒程度で成型ノズル１２の直径を超えた距離（１６０ｍｍ）を移動する設定とした。この設定で、噴射ノズル２０からの単線状噴射液をレール２２に沿って移動させることにより、成型ノズル１２から麺状に押出されたペースト状食材Ｎを、切断面が不定形に潰れたり互いに結着することなくスムーズに切断できる。
【００５２】
さらに、本実施例では、麺成型部３の押出成型機は、所望の長さの麺状素材だけ排出するように一定の量のペースト状食材をバッチ毎に押出すものとしてもよいが、連続して麺状食材を製造するために、成型ノズル１２内部の押出圧力を測定監視する圧力センサーと、この圧力センサーの検出圧力と予め定められた押出圧力設定値に基づいて前記押出圧力を制御する圧力制御手段と、前記切断部４を制御する切断制御手段とを更に備え、切断制御手段として、種々の押出圧力値に対応する麺状食材の量目と押出時間との関係を記憶する記憶手段と、切断手段の作動と停止辞典及び作動経過時間を計測する計時手段と、記憶手段から押圧圧力設定値に対応する前記量目と押出時間との関係を選択し、前記計時手段からの計測結果に基づいて、成型ノズル１２から押出される麺状食材が予め定められた量目値に達するたびに切断部４を駆動する制御手段とを備えることによって制御されるものとした。
【００５３】
本実施例においては、上記各制御手段の設定を、押出成型１ショット約７５ｇ相当とした。これは加熱処理後の茹で上がり麺で一食分１７５ｇとなる。また各麺状食材Ｎの切断は、３５０ショット／ｈｒの速度で連続的に行う設定とした。
【００５４】
さらに、本実施例における加熱処理部５は、切断部４と個別包装部６との間に設置された熱湯槽１７と、複数個の籠部材１３が進行方向に沿って備え付けられ、熱湯槽１７の上方を一端側から他端側へさらに他端側から一端側へと熱湯槽１７下部を巡る経路を循環移動する無端搬送手段としての無端チェーンベルト１５とを備えたものである。
【００５５】
この無端チェーンベルト１５は、駆動制御手段によって各籠部材１３を所定間隔での進行と所定時間の停止とを繰り返す間欠走行を行うように駆動制御されており、熱湯槽１７の上方一端側で麺状食材Ｎの切断落下位置に、麺状食材Ｎの切断に連動して籠部材１３を順次位置づけると共に、麺状食材Ｎを受け入れた籠部材１３を順次熱湯槽１７内に導いて必要時間だけ熱湯槽１７中を移動させることにより麺状食材Ｎを加熱凝固させ、魚そうめんを得るものである。
【００５６】
なお、熱湯槽１７は、均一な加熱で麺物性にバラツキが無いように、熱湯を８５℃±２℃を維持させながら循環濾過を行うものとした。
【００５７】
前記間欠走行の停止時間は、籠部材１３が成型ノズル１２の下で麺状食材の単線状噴射液による切断が開始された時点から切断が完了して落下してくる一定量分の麺状食材Ｎを受け入れ終わるまでの間とし、次に押し出される麺状食材の切断が開始される迄に麺状食材受け入れ後の籠部材１３を下流側に移動させると同時に上流側の次の籠部材１３を成型ノズル１２下の麺状食材落下位置に移動させる設定とする。
【００５８】
また本実施例では、熱湯槽１７中での籠部材１３の間欠走行における各籠部材停止位置においても籠部材内の麺を激しく対流させて麺同士の接着を防ぐための熱湯噴流形成部１８を設けた。これは、ポンプ装置Ｐによって熱湯槽１７の底下部供給路を通って送り込まれる熱湯を、前記各停止点に設けた熱湯噴出ノズル１９から上方へ噴射するものである。
【００５９】
本実施例では、前記停止時間を８秒、移動時間を４秒とし、また熱湯槽１７底部に熱湯噴出ノズル１９を設置する停止点を２５箇所として、麺状食材Ｎの切断受け入れ直後から熱湯槽１７から引き上げられるまでの籠部材１３の熱湯中移動時間を熱凝固処理時間として、３００秒に設定した。
【００６０】
また、無端チェーンベルト１５の経路は、熱湯槽１７の他端側で籠部材１３が熱湯から引き上げられる上昇経路とまた下降する経路とからなる熱湯槽外経路を有し、続いて熱湯槽下部の他端側から一端側への戻り循環経路を形成している。また熱湯槽外経路の途中には、籠部材１３を反転させて加熱凝固済みの魚そうめんを次の工程へ送るシュート８へ落とすための反転機構３０が設けられており、籠部材１３は空になってから無端チェーンベルト１５循環経路の戻り経路を進み、再び前記麺状食材の切断落下位置へ戻ることができる。
【００６１】
なお、各籠部材１３は、上部開口枠に設けられた直径外周方向に延びる軸部１４が、無端チェーンベルト１５の所定間隔毎に設けられた軸受凹部１６に軸回転可能に軸支され、これによって各籠部材１３がその軸部１４を中心として走行前後方向に回動可能に無端チェーンベルト１５に搭載されている。そこで反転機構３０としては、前記所定の反転位置に到達してくる籠部材１３の軸部１４を回転させる回転機構、あるいは該籠部材１３一部を押し上げて直接籠部材１３を回動させる回動機構を設置し、順次シュート８上方の反転位置に来る籠部材１３を瞬時に反転させて魚そうめんをシュート８へ落とすものとした。
【００６２】
本実施例の個別包装部９は、シュート８の下部に、籠部材１３の反転による麺状カマボコの移動のタイミングに同期させてシュート下端口に開口を合わせて耐熱袋を供給する袋供給手段と、落下してくる魚そうめんが袋開口から収納されると共に熱湯を袋内に充填する熱湯充填手段とを備えており、熱湯充填後に袋開口をシールしてパウチ包装する構成とした。
【００６３】
以上のような構成を備えた本実施例の製造装置による一食分単位の魚そうめん製品の製造工程を以下に説明する。まず、次の表１に示すように、魚肉冷凍すり身を主成分とする各原料食材を所定の配合比率に応じて計量する。冷凍すり身は、中心温度が−４℃〜−６℃となる程度に解凍した後、裁断機７によって撹拌機１に投入できる大きさに裁断する。
【００６４】
【表１】

【００６５】
次に、冷却ジャケットの冷却水温度を０〜２℃として保冷状態とすると共に、真空度９０％以上に減圧調整した撹拌機１の撹拌室内へ、食塩を除いて、２〜６℃の添加水を含む他の原料を投入し、撹拌羽根の回転速度を１５００ｒｐｍの設定で原料の撹拌を約１分間行った。
【００６６】
その後、食塩を投入し、今度は撹拌羽根の回転数を３０００ｒｐｍの高速とし、約５分間の撹拌によるすり身の塩摺りを行い、エアーの抱き込まれていないペースト状食材を得た。撹拌工程完了時のこのペースト状食材の摺り上がり温度は１９〜２１℃であった。
【００６７】
撹拌機１から排出したペースト状食材は、裏ごし機２によって裏ごしされ、より均質化されてから、麺成型部３に送られる。
【００６８】
ここで、麺成型部３の押出成型機と切断部４および加熱処理部５の無端チェーンベルト１５、熱湯槽１７の熱湯噴流形成部１８の熱湯供給ポンプ装置Ｐ、個別包装部６に対して、互いに連動する駆動制御を開始し、各工程が連続して進行するように調整しておく。
【００６９】
まず、麺成型部３において、ペースト状食材の押出成型機による麺状成型を始める。所低速度で成型ノズル１２の各ノズル孔から３６９本の麺状食材Ｎが連続的に押し出されてくる。切断部４では、噴射ノズル２０の駆動制御によって、一食分相当となる１９０〜２１０ｍｍ長さ位置での麺状食材Ｎの切断が３５０ショット／ｈｒのペースで間欠的に行われる。
【００７０】
間欠的に定量づつ切断落下してくる燃状食材Ｎは、無端チェーンベルト１５の循環経路中の熱湯槽１７一端側の成型ノズル１２直下位置で、順次籠部材１３内に受け入れられ、間欠的な走行に従って熱湯槽１７中の経路へ進み、加熱凝固処理が始まる。
【００７１】
この熱湯槽１７中での３００秒間の間欠走行中、各停止点では、熱湯噴出ノズル１９から上方へ噴出される噴流によって、籠部材１３中の麺状食材Ｎは激しく対流して撹拌状態にあり、未凝固状態にあっても互いに結着することはなく、品質を保ちながら進んで行く。加熱された麺状食材Ｎは、籠部材１３が熱湯槽１７の他端側で上昇経路へ進んで熱湯から引き上げられた時点で加熱凝固が完了し、魚そうめんとなっている。
【００７２】
この魚そうめんは、籠部材１３が熱湯槽外経路の反転位置まで進む間に茹で汁が落下して殆どの余分な水分が切られる。反転位置で籠部材１３が反転されることによって中にあった魚そうめんは、籠部材１３から順次、間欠的に一食分づつ下方のシュート８内へ落とされ、空になった籠部材１３は戻り経路を進む。
【００７３】
間欠的にシュート８内を落下してくる魚そうめんは、順次、シュート８下端開口に袋開口を合わせて供給される耐熱製袋内に収納されると同時に８５〜９５℃の熱湯が２００ｃｃずつ充填され、袋開口部をシールして一個約３３５ｇ単位でパウチ包装された魚そうめん個別包装製品が得られる。
【００７４】
以上のように、本実施例の装置によれば、原料撹拌から個別包装形態の魚そうめんが、切断端面が不定形に潰れることも麺同士が結着することもなく、高品質なものが連続的に且つ効率よく製造できた。
【００７５】
また、パウチ包装後も、冷却部９による冷却から、検査部１０での金属探知や重量測定、添付食材とのパック詰めとラッピングラベル掛けや梱包等の最終梱包工程も、機械的に連続した工程として装置構成に設けても良い。
【００７６】
【発明の効果】
以上に説明したとおり、本発明の麺状食品製造装置は、原料から得られるペースト状食材が比較的水分含有率の高い半固形食材であっても、これを麺状に成型し加熱凝固させてなる麺状食品を効率良く高い品質で連続的に製造できるものであり、本発明によれば、特に、魚肉すり身を主原料とするペースト状食材から、麺同士の結着や切断端の潰れ等のない高品質の魚そうめん製品を、連続的に効率良く製造できるという効果がある。
【図面の簡単な説明】
【図１】本発明の一実施例による麺状食品製造装置の概略構成図である。
【図２】本麺状食品製造装置の切断部を示す概略構成図である。
【図３】本麺状食品製造装置の熱湯噴流噴出ノズル手段の構成を示す説明図である。
【符号の説明】
１：撹拌機
２：裏ごし機
３：麺成型部
４：切断部
５：加熱処理部
６：個別包装部
７：冷凍すり身裁断機
８：シュート
９：冷却部
１０：検査部
１１：最終梱包部
１２：成型ノズル
１３：籠部材
１４：軸部
１５：無端チェーンベルト
１６：軸受凹部
１７：熱湯槽
１８：熱湯噴流形成部
１９：熱湯噴出ノズル
Ｐ：ポンプ装置
２０：（単線状噴射液）噴射ノズル
２１：噴射ノズル駆動部
２２：レール
２３：移動部
２４：水供給管
２５：エアー供給管
３０：反転機構
Ｎ：麺状食材[0001]
BACKGROUND OF THE INVENTION
The present invention relates to an apparatus for producing noodle-like foods made from, for example, Shirataki, fish meat, and livestock meat, and more particularly to an apparatus suitable for producing fish noodles formed into noodles using fish meat surimi as a main ingredient. Is.
[0002]
[Prior art]
As foods using frozen fish meat surimi, paste-like ingredients made by salting surimi and adding seasonings etc. are generally made into products such as salmon and hampen, which are widely used. However, in the recent trend of new and original food development, fish noodles formed into thin noodles have been studied.
[0003]
This focuses on the elastic elasticity of the so-called “foot” of the cocoon, positioning it as the “koshi” of noodles, and is equivalent to some noodles made from the original flour in both texture and form. Things are expected to be manufactured.
[0004]
Such fish somen is a paste-like ingredient mainly composed of fish meat surimi that has been made into a sol by salting, and is continuously formed from a molded die having a plurality of small-diameter holes corresponding to the original thickness of somen. It is manufactured by extruding and forming into a plurality of noodle strings, cutting them into predetermined lengths by a certain amount, and solidifying by heating.
[0005]
However, in order to provide cooked fish noodles in the form of a single meal at low cost, it is necessary to efficiently mass-produce and manufacture from noodle-shaped molding to heat-coagulation, individual packaging such as packing in a fixed amount. Requires a machine that can mechanically produce fish noodle products continuously.
[0006]
On the other hand, conventionally, an apparatus for mechanically continuously producing a regular noodle product has been developed. For example, in conventional soba noodle manufacturing equipment such as buckwheat noodles, a semi-solid dough rolled by adding water to the raw material powder is rolled, and then the noodles are passed through a cutter and conveyed by a belt conveyor to a certain length. Cut into dimensions (for example, see Patent Document 1), or a semi-solid dough extruded from a molding nozzle having a plurality of small diameters and cut into a noodle-like shape, and cut with a noodle cutter provided at the bottom of the nozzle ( For example, refer to Patent Document 2.) These noodle-like ingredients have a configuration in which the noodles are taken out after being put into a bucket conveyor or the like for each serving and heated in boiling water.
[0007]
In addition, the production and sale of new noodle-like foods made by shaping various raw materials completely different from the original noodle raw materials into noodles, such as tofu noodles formed into soy milk as a raw material, Apart from ordinary noodle production equipment, dedicated production methods and equipment have also been developed. For example, in a tofu noodle production apparatus, an aqueous liquid in which a heat coagulant is mixed with soy milk is linearly poured into a hot water bath below from a nozzle having a large number of small holes, and immersed in the hot water bath for a predetermined time. Some tofu noodles are obtained in a solid form (see, for example, Patent Document 3). However, such a tofu noodle manufacturing apparatus cuts the noodles when the liquid injection is stopped. By intermittently injecting the liquid, quantitative tofu noodles can be produced without using a cutting means.
[0008]
[Patent Document 1]
Japanese Examined Patent Publication No. 39-20203
[Patent Document 2]
JP 2002-065144 A
[Patent Document 3]
Japanese Patent Laid-Open No. 04-370074
[0009]
[Problems to be solved by the invention]
However, fish noodles are specially made with fish meat surimi that requires a salting process, and the semi-solid food that should be formed into noodles has a high moisture content. There is no apparatus that can be used as it is in existing apparatuses such as the apparatus for manufacturing noodle products and the manufacturing apparatus for tofu noodles as described above.
[0010]
For example, in fish somen, which is a paste-like food with a high water content compared to noodle dough, it is difficult to cut a rolled product like the conventional normal noodles into noodles and transport them on a belt conveyor. Therefore, a method of forming into noodles by extrusion molding with a molding nozzle will be adopted, but in the case of cutting with a metal cutter or piano wire of a cutter normally used in an apparatus for noodles, noodles Not only is the cut end of the foodstuffs irregular, but the noodles are bound together, resulting in a product with a quality problem.
[0011]
In addition, like the above-mentioned tofu noodle production apparatus, even when trying to obtain a noodle-like food by a certain amount by intermittently extruding the paste-like food of the fish noodle raw material from the nozzle, the viscosity is higher than that of the liquid raw material containing soy milk as the main ingredient. In pasty ingredients with a high content, the ingredients remain in the nozzle holes, affecting the shape of the noodles at the end of the noodle-like ingredients at the beginning and end of the nozzle holes, giving undesired irregular shapes in terms of noodle quality. The removal from each nozzle hole of the plurality of noodle-like foods that are pushed out because there is no cutting means is only due to its own weight, and the extrusion is not completed in a reproducible time unit, Extrusion molding with intermittent raw material supply is also difficult to make an efficient continuous process controlled every unit time.
[0012]
Furthermore, since the tofu noodle production as described above is performed by heating the soy milk solution containing the heat coagulant with hot water, the shape of the noodle shape is almost determined so that the noodle shape does not collapse during the process. In the case of fish somen noodles, the noodles adhere to each other in the cocoon process for heat-coagulation of the paste-like ingredients that have been formed into noodles. A quiet soaking condition is undesirable.
[0013]
In this way, there is no fish noodle product that can be used as it is in the existing noodle-like food production equipment, and the fish noodle equivalent to the noodle product can be produced mechanically and efficiently. Development of a suitable dedicated device is desired. Such a demand is applicable not only to fish noodles but also to the production of various noodle-like foods formed from paste-like raw materials having a relatively high water content. For example, the production of Shirataki or Yarn Konjac, which is obtained by molding a konjac paste into a thread and heating and coagulating it into quantitative products, which are separated into individual products.
[0014]
In view of the above problems, an object of the present invention is to provide an apparatus capable of efficiently producing high-quality noodle-like foods obtained by using a paste-like food material as a raw material, molding it into a noodle-like shape, and then solidifying by heating. is there. Another object of the present invention is to provide an apparatus that can efficiently produce a high-quality fish somen product that is made mainly of surimi fish.
[0015]
[Means for Solving the Problems]
  In order to achieve the above object, the apparatus for producing noodle-like food according to the invention of claim 1 comprises stirring means for uniformly stirring the raw material ingredients and obtaining a paste-like ingredient,
  Noodle molding means for extruding the paste-like food material obtained by the stirring means into a plurality of noodles from a molding nozzle;
  A plurality of noodle-like foods extruded from the noodle-molding means are determined in advance by moving or deflecting the single-line jet liquid jetted from the jet nozzle in a direction crossing the extrusion direction of the noodle-like food. Cutting means for cutting every length corresponding to a certain amount;
  A heat treatment means for boiling the noodle-like food material cut by the cutting means;
  An individual packaging means for enclosing the heat-treated noodle-like food with hot water in a certain amount, and
  The heat treatment means conveys a hot water bath provided between the cutting means and the individual packaging means and a plurality of eaves members provided along the traveling direction through a circulation path including the inside of the hot water bath. Endless conveying means, and drive control means for controlling the driving of the endless conveying means so as to sequentially position each bowl member at the drop receiving position of the cut noodle-like food in synchronization with the cutting of the noodle-like food by the cutting means A reversing means for reversing the bowl member in order to transfer the heat-treated noodle-like food to the individual packaging meansIs,
  A pressure sensor for measuring and monitoring the extrusion pressure inside the molding nozzle in the noodle molding means, and a pressure control means for controlling the extrusion pressure inside the molding nozzle based on the pressure detected by the pressure sensor and a preset extrusion pressure setting value. Storage means for storing the relationship between the amount of the noodle-like food material corresponding to the extrusion pressure set value and the extrusion time, and the operation, stop time, and operation elapsed time of the cutting means. The timing means to measure, and the relationship between the amount corresponding to the extrusion pressure set value and the extrusion time are selected from the storage means, and based on the measurement result from the timing means, the noodle-like food extruded from the molding nozzle is previously Provided with control means for driving the cutting means each time a predetermined quantity value is reachedIs.
[0016]
The noodle-like food manufacturing apparatus according to claim 2 is the noodle-like food manufacturing apparatus according to claim 1, wherein the drive control means stops and advances each urn member at predetermined intervals. The endless conveying means is driven and controlled so as to perform intermittent running repeatedly, and the heat treatment means is located upward from nozzles respectively provided at the saddle member stop positions in the intermittent running at the bottom of the hot water tank. It is further characterized by further comprising jet forming means for jetting a hot water jet.
[0017]
The noodle-like food manufacturing apparatus according to the invention of claim 3 is the noodle-like food manufacturing apparatus according to claim 1, wherein the stirring means is configured to mix the raw material ingredients in a stirring chamber capable of adjusting an internal pressure. Stir uniformly under a predetermined reduced pressure condition.
[0018]
The apparatus for producing noodles-like food according to the invention of claim 4 is the paste-like product obtained by the stirring means upstream of the noodle-heating means in the apparatus for producing noodles-like food according to claim 1. The apparatus further includes a scouring means for slicing the food material through a predetermined mesh.
[0019]
The apparatus for producing noodles-like food according to claim 5 is the apparatus for producing noodles-like food according to any one of claims 1 to 4, wherein the raw material is mainly composed of fish surimi. is there.
[0020]
DETAILED DESCRIPTION OF THE INVENTION
In the present invention, first, for example, a raw material mainly composed of fish meat surimi is agitated by a stirring means, and a paste food is obtained by salting the fish surimi. Therefore, the paste-like food material obtained by the stirring means is the one that has been made into a fish surimi protein sol that becomes a crunchy texture by subsequent heat coagulation.
[0021]
Further, in the present invention, the noodle-like food material is formed by extruding the paste-like food material into a plurality of noodles from the forming nozzle by the noodle-molding means, and extruded by the cutting means with the single-line jet liquid. It cuts every fixed amount. As a result, when cutting paste-like ingredients molded into noodles, the cut ends are crushed into irregular shapes or the noodles adhere to each other, as in the case of cutting with a metal cutter or the like. Without being subjected to the next heat coagulation step.
[0022]
In addition, as an extrusion molding method, what is necessary is just what extrude-molds paste-form foodstuffs from a molding nozzle in the shape of noodles, for example, puts paste-form foodstuffs inside a syringe for every batch, and extrudes this with a piston, Moreover, what puts paste-form foodstuffs in a screw conveyor continuously and extrudes with a screw conveyor etc. are mentioned.
[0023]
Furthermore, in the present invention, the noodle-like food material cut by the cutting means is boiled by the heat treatment means, and the heat-treated noodle-like food material is sealed together with hot water by a certain amount by the individual packaging means. The heat treatment means is provided between the cutting means and the individual wrapping means with each of the cocoon members provided with a plurality of candy members in the traveling direction and receiving a predetermined amount of noodle-like food material cut by the endless conveying means. The noodle-like food material in the bowl member is heated and solidified in the hot water bath by conveying the circulation path including the inside of the hot water bath.
[0024]
This endless conveying means is driven and controlled by the drive control means so that each heel member is sequentially positioned at the drop receiving position of the cut noodle-like food in synchronization with the cutting of the noodle-like food by the cutting means. Further, the path and the conveyance speed in the hot water bath are set so that the bowl member can travel in the hot water only for the time required for heating and solidifying the noodle-like food.
[0025]
Therefore, the noodle-like food material that is pushed out from the noodle-molding means and is intermittently cut and dropped by a fixed amount is sequentially positioned at the dropping position of the noodle-like food material according to the cutting timing by the drive control of the endless conveying means by the drive control means. Each bowl member is accommodated on the cutting means side of the circulation path, then guided into the hot water bath and moved in the hot water for a predetermined time, and paste-like ingredients mainly made from fish meat surimi are heated and solidified to obtain fish noodles. It is done.
[0026]
As described above, in the apparatus of the present invention, the paste-like food material that is extruded into a plurality of noodles from the forming nozzle by the noodle molding means and is sequentially cut and dropped by a predetermined amount is fed by the endless conveying means for each fixed amount. After being sequentially received by the transported bowl member, it quickly moves into the hot water bath and heat coagulation treatment is performed, so a certain amount of noodle-like food material is extruded and heat-coagulated from the paste-like food material. Is carried out efficiently and continuously.
[0027]
Furthermore, in the heat treatment means of the present invention, the noodle-like food material in the bowl member is not gently immersed in the same position in the hot water until the heat coagulation is completed, but moves in the hot water at predetermined time intervals. Therefore, heat coagulation can proceed in a state where the noodles are difficult to adhere to each other in the bowl member.
[0028]
The endless conveying means of the present invention can be constituted by a ring-shaped endless chain, an endless belt, or the like, and the traveling path thereof is from the one end side to the other end side above the hot water tank and from the other end side to the one end side. What is necessary is just to make it the circulation path around a hot-water tank lower part. In such a circulation path, when the heat coagulation is completed on the other end side of the hot water tank, it is outside the hot water tank, and the eaves member is pulled up from the hot water tank and proceeds on the return path from the other end side of the hot water tank to the one end side. Before that, the trout member is reversed by the reversing means and dropped into a chute, for example, in order to transfer the heat-treated fish noodle to the next step, and after returning empty, the return path is transported again. It is possible to proceed to the cutting and dropping position of the noodle-like food.
[0029]
In addition, by securing an appropriate distance interval as an aerial path from the hot water bath of this trout member to the reversal position, the fish noodle soup in the trout member is dropped, and only the fish noodles that have been drained to some extent Then you can send it.
[0030]
Further, the drive control of the endless conveying means may be intermittent running in which the noodle-like food material is intermittently cut, and accordingly the running of the heel member is repeated at a predetermined interval and stopped for a predetermined time. . In this case, the intermittent running stop time is at least a certain amount of noodles that fall after the cutting is completed from the point when the noodle-like food material starts cutting with the single-line jet liquid under the molding nozzle. Until the end of receiving the food, and until the next noodle-like food to be extruded is cut, the bowl member after receiving the noodle-like food is moved to the downstream side, and at the same time the next upstream bowl member is molded It may be set to move to the lower noodle-like food dropping position.
[0031]
At this time, each eaves member continues to run intermittently even in the hot water bath and stops in the hot water bath for a predetermined time, but in this case, the position immediately below each eaves member stop point in the intermittent running at the bottom of the hot water bath If the jet forming means for jetting hot water jets upward from the nozzles respectively provided in the hot water bath is provided, the noodle-like foodstuffs in each bowl member are moved in the bowl by the jet even when stopped in the hot water tank. Vigorous convection, mutual adhesion is prevented, and high product quality can be maintained.
[0032]
As described above, the fish noodles that have been drained from the chute and are fed in a certain amount are sequentially enclosed in a heat-resistant bag together with hot water by individual packaging means. For example, in synchronization with the timing of the movement of the fish noodles by reversing the heel member, the bag supply means for supplying a heat-resistant bag with the opening at the lower end of the chute is provided at the lower end of the chute If you have a hot water filling means that fills the bag with hot water and the hot water filling means that the hot water is filled in the pouch and sealed, pouch packaging will be used for each of the fish noodles. Packaged products are manufactured efficiently and continuously.
[0033]
After that, if necessary, after the product inspection process such as cooling process, metal detection and weight check, it is packed together with accompanying ingredients such as soup stock, wrapping labeling, packing etc. as appropriate, the final product of fish noodle It can be in the form.
[0034]
As described above, according to the apparatus for producing noodles-like food of the present invention, from the stirring of raw materials including salted fish surimi, to individual packaging as fish noodles through noodle-like molding and noodle heat coagulation. In an efficient manufacturing process, it is possible to produce a high quality fish noodle product without crushing of the cut surface of the noodles or adhesion between the noodles.
[0035]
Further, in the agitation means, by stirring the raw material ingredients such as those including fish meat surimi under a predetermined reduced pressure condition in the agitating chamber in which the internal pressure can be adjusted, a homogeneous paste-like ingredient in which air entrainment is suppressed is obtained. Therefore, it is possible to prevent breakage of the noodles due to air when being extruded and formed into noodles from the forming nozzle, avoiding mixing of noodle-like foods shorter than a predetermined length, and maintaining product quality.
[0036]
Moreover, it is preferable to provide a step of providing a scouring means upstream of the noodle heating means and scouring the paste-like food material obtained by the stirring means through a predetermined mesh. By this backside, in the unlikely event that foreign material is mixed in the raw material, the foreign material can be removed, and the paste of various raw materials and surimi is also crushed to make the paste-like food more uniform.
[0037]
As the cutting means, for example, an injection nozzle and an injection nozzle driving means are installed so that the injection liquid nozzle reaches a position slightly below the discharge hole of the molding nozzle in parallel with the base surface of the molding nozzle. Is configured to reciprocate a distance longer than the diameter of the molding nozzle, the plurality of noodle-like foods pushed out from the discharge holes at the time of returning can be smoothly cut with the spray liquid.
[0038]
At this time, the nozzle diameter of the injection nozzle is preferably 0.2 to 1.0, more preferably 0.3 to 0.5 mm, and the nozzle hydraulic pressure is preferably 5 hPa or more. In addition, water, alcohol aqueous solution, etc. can be used as a jet liquid.
[0039]
In the present invention, the noodle molding means is provided with a pressure sensor for measuring and monitoring the extrusion pressure inside the molding nozzle, and the pressure detected by the pressure sensor and the extrusion pressure inside the molding nozzle based on a preset extrusion pressure setting value. Pressure control means for controlling, storage means for storing the relationship between the amount of noodle-like food material corresponding to the various extrusion pressure values and the extrusion time, and operation and stop of the cutting means. The timing means for measuring the time and the elapsed operation time, and the relationship between the amount corresponding to the set pressure value and the extrusion time are selected from the storage means, and the molding nozzle is extruded based on the measurement result from the timing means. The noodle-like food is controlled by the cutting means so that each time the noodle-like food is cut by the cutting means. It can be controlled so as to perform efficiently in conjunction with the molding.
[0040]
In addition, as a reversing means for the trout member for transferring the fish noodle after the heat treatment to the chute, for example, a shaft portion extending in the outer peripheral direction of the diameter is provided in the upper opening frame of each trough member, and provided at predetermined intervals of the endless chain. If each shaft member is mounted on the endless chain belt so as to be rotatable about the shaft portion by pivotally supporting the shaft portion in the bearing recess formed in the shaft, the travel path of the endless chain belt A rotating mechanism for rotating the shaft portion of the eaves member reaching the position, or a rotation mechanism for directly rotating the eaves member by pushing up a part of the eaves member, etc. The fish noodles can be transferred well by reversing the trout members in a short time.
[0041]
In the noodle-like food manufacturing apparatus according to the present invention, the process proceeds intermittently by a certain amount sequentially in each process such as extrusion molding, cutting, and heat coagulation of the noodle-like food. Not only the flow but also a plurality of flows are possible if the device design is possible. For example, if two sets of noodle molding means and two cutting means are provided and two endless chains are provided correspondingly, two fish noodles can be produced in parallel.
[0042]
In addition, in the noodle-like food manufacturing apparatus as described above, the food has the same moisture content and viscosity as paste-like ingredients made mainly from fish meat for fish noodles, and is finally heated in the same hot water. As long as noodle products in the form can be obtained, it can be used for the production of noodle-like foods made from raw meat, konjac, or a mixture thereof, and various noodle-like foods can be efficiently produced with high quality It is.
[0043]
【Example】
Below, the noodle-like foodstuff manufacturing apparatus by one Example of this invention is shown in FIGS. 1-3, and the manufacture example of the fish noodle by this manufacturing apparatus is demonstrated. FIG. 1 is a schematic configuration diagram showing the manufacturing apparatus, and FIG. 2 is a schematic configuration diagram of an extrusion molding section and a cutting section of the noodle-like food material of the apparatus. FIG. 3 is a schematic explanatory view of jet forming means for jetting a hot water jet from a nozzle provided in the hot water tank of the present apparatus.
[0044]
The apparatus for producing noodles-like food according to the present embodiment mainly comprises a stirrer 1 that uniformly stirs the raw material and saltes the surimi fish meat that is the main ingredient of the raw material, and obtains the paste-like food. A noodle molding unit 3 having an extruding machine 2 for extruding a backed food, an extruding machine for extruding the backed food material into a noodle shape from a molding nozzle 12 having a plurality of small-diameter holes, and a plurality of bottles extruded from the molding nozzle 12 The noodles-like foodstuff N is sequentially cut under a nozzle at a length corresponding to a predetermined amount by a single-line jet liquid, and the noodle-like foodstuffs N that are cut by a constant amount and dropped sequentially. From the heat treatment part 5 which is received by the trough member 13 and is heated and solidified while being moved in the hot water bath 17 to obtain fish noodles, and the individual packaging part 6 which fills and encloses the fish noodles after the heat treatment and pouch-wraps them. Composed It is.
[0045]
In this embodiment, a cutting machine 7 is provided on the upstream side of the stirrer 1 for thawing the raw frozen fish meat surimi and thawed in a pouch packaged with hot water on the downstream side of the individual broadcasting unit 6. A cooling unit 9 that cools the pouch package product, an inspection unit 10 that performs metal detection and weight measurement on the pouch package product after cooling, and packs each pouch package product with accompanying ingredients such as soup stock and seasoning, and a wrapping label A final packaging section 11 for hanging and packaging was further provided.
[0046]
The stirrer 1 is provided with a cooling jacket so that the inside of the stirring chamber can be kept cool, and the rotation speed of the stirring blade can be arbitrarily changed by the stirring control unit, and the pressure reduction in the stirring chamber can be adjusted.
[0047]
In the present embodiment, in the back squeezing machine 2, the paste-like food that has been agitated and salted is passed through a 30-mesh strainer.
[0048]
Further, the extrusion molding method in the noodle molding unit 3 may be any method as long as the paste-like food material is extruded from the molding nozzle 12 into a noodle-like shape. Any of those to be extruded or those in which pasty food materials are continuously put into a screw conveyor and extruded by the screw conveyor may be used.
[0049]
In this embodiment, as the molding nozzle 12, a nozzle having a diameter of 110 mm and having 360 nozzle holes each having a diameter of 1.5 mm on the lower end surface thereof is detachably arranged with a holder. This is the size of the noodle after the subsequent heat treatment, and is set to about 2.0 mm, which is almost the same as the diameter of the normal thin noodle cake.
[0050]
Moreover, the cutting part 4 in the present embodiment includes an injection nozzle 20 that injects a single-line injection liquid that crosses the lower surface (2 mm or less) of the molding nozzle 12, and an approximately parallel to the lower surface of the molding nozzle 12 while supporting the injection nozzle 20. An injection nozzle drive unit 21 that moves in the horizontal direction is arranged on the side of the molding nozzle 12. The injection nozzle driving means 21 includes two rails 22 arranged in a substantially horizontal direction and a moving unit 23 that moves along the rails 22. The moving unit 23 that supports the injection nozzle 20 includes an upper rail 22 and a moving unit 23. It is driven by the air supplied by the air supply pipes 25 respectively joined to both ends of the pipe.
[0051]
In this embodiment, the nozzle diameter of the injection nozzle 20 is 0.3 to 0.5 mm, and the nozzle water pressure is 5 hPa (= 5 N / cm) with a single-line spray pattern.² ) The pressure is increased as described above, and an injection amount of 0.1 liter per minute or more is supplied by the water supply pipe 24. The moving unit 23 is set to move a distance (160 mm) exceeding the diameter of the molding nozzle 12 in 0.4 seconds or more, preferably about 1 second. With this setting, by moving the single-line jet liquid from the jet nozzle 20 along the rail 22, the paste-like ingredients N extruded from the molding nozzle 12 into a noodle shape are crushed into an indeterminate shape or tied together. Can be cut smoothly without wearing.
[0052]
Furthermore, in the present embodiment, the extrusion molding machine of the noodle molding unit 3 may extrude a certain amount of paste-like ingredients for each batch so as to discharge only the noodle-like material having a desired length. In order to manufacture the noodle-like food, the pressure sensor that measures and monitors the extrusion pressure inside the molding nozzle 12, and the extrusion pressure is controlled based on the pressure detected by the pressure sensor and a predetermined extrusion pressure setting value. Storage means for storing the relationship between the amount of the noodle-like food material corresponding to various extrusion pressure values and the extrusion time, further comprising pressure control means and cutting control means for controlling the cutting unit 4; And a timing means for measuring the operation and stop dictionary of the cutting means and the elapsed operation time, and selecting a relationship between the amount corresponding to the pressing pressure setting value and the extrusion time from the storage means, and a measurement result from the timing means Based on It was assumed to be controlled by a control means for noodles food material extruded from the nozzle 12 drives the cutting unit 4 each time to reach the full measure value set in advance.
[0053]
In this embodiment, the setting of each control means is equivalent to about 75 g of one shot of extrusion molding. This is boiled boiled noodles after the heat treatment to make a serving of 175 g. Each noodle-like food material N was cut continuously at a rate of 350 shots / hr.
[0054]
Furthermore, the heat treatment part 5 in the present embodiment is provided with a hot water tank 17 installed between the cutting part 4 and the individual packaging part 6 and a plurality of eaves members 13 along the traveling direction. Is provided with an endless chain belt 15 as an endless conveying means that circulates and moves along a path around the lower part of the hot water tank 17 from one end side to the other end side and from the other end side to the one end side.
[0055]
This endless chain belt 15 is drive-controlled by the drive control means so as to intermittently travel each flange member 13 repeatedly at predetermined intervals and stopped for a predetermined time. At the cutting and dropping position of the noodle-like food N, the bowl member 13 is sequentially positioned in conjunction with the cutting of the noodle-like food N, and the bowl member 13 that has received the noodle-like food N is sequentially introduced into the hot water bath 17 so By moving in the tank 17, the noodle-like food N is heated and solidified to obtain fish noodles.
[0056]
In addition, the hot water bath 17 was used for circulating filtration while maintaining the hot water at 85 ° C. ± 2 ° C. so that the physical properties of the noodles were not varied by uniform heating.
[0057]
The intermittent running stop time is a predetermined amount of noodle-like food that falls after the cutting is completed from the time when the trough member 13 starts cutting the noodle-like food with the single-line jet liquid under the molding nozzle 12. N until the end of receiving N, and until the next noodle-like food material to be cut is started, the noodle-like food receiving member 13 is moved to the downstream side and at the same time, the next upstream-side rice cake member 13 is moved It is set to move to the noodle-like food material dropping position under the molding nozzle 12.
[0058]
In the present embodiment, the hot water jet forming part 18 for preventing the adhesion of the noodles by vigorously convection of the noodles in the eaves member even at each eaves member stop position in the intermittent running of the eaves member 13 in the hot water bath 17 is provided. Provided. This is to inject hot water fed through the bottom lower supply path of the hot water tank 17 by the pump device P from the hot water jet nozzle 19 provided at each stop point.
[0059]
In this embodiment, the stop time is 8 seconds, the travel time is 4 seconds, and the hot water spray nozzle 19 is installed at the bottom of the hot water tank 17 at 25 stop points. The movement time of the eaves member 13 in the hot water until it was pulled up from 17 was set as 300 seconds as the thermal solidification treatment time.
[0060]
Further, the endless chain belt 15 has a path outside the hot water tub, which is composed of an upward path through which the eaves member 13 is pulled up from the hot water and a downward path at the other end of the hot water tub 17, and then the lower part of the hot water tub. A return circulation path from the other end side to the one end side is formed. Further, in the middle of the path outside the hot water tank, a reversing mechanism 30 is provided for reversing the trough member 13 and dropping the heat-coagulated fish noodle to the chute 8 for sending to the next process. Then, the endless chain belt 15 can travel along the return path of the circulation path and return to the noodle-like food cutting and dropping position again.
[0061]
Each flange member 13 has a shaft portion 14 provided in the upper opening frame and extending in the circumferential direction of the diameter. The shaft portion 14 is pivotally supported by a bearing recess 16 provided at predetermined intervals of the endless chain belt 15 so as to be rotatable. Thus, each flange member 13 is mounted on the endless chain belt 15 so as to be rotatable in the front-rear direction around the shaft portion 14. Therefore, as the reversing mechanism 30, a rotating mechanism that rotates the shaft portion 14 of the collar member 13 that reaches the predetermined reversing position, or a rotation that directly rotates the collar member 13 by pushing up a part of the collar member 13. A mechanism was installed, and the fish noodles were dropped onto the chute 8 by instantaneously reversing the rod member 13 that sequentially reached the reversal position above the chute 8.
[0062]
The individual packaging part 9 of the present embodiment has a bag supply means for supplying a heat-resistant bag to the lower part of the chute 8 in synchronization with the movement timing of the noodle-like sea urchin by the reversal of the trough member 13 with the opening at the lower end of the chute. The falling fish somen is stored from the bag opening and has hot water filling means for filling the bag with hot water. After filling the hot water, the bag opening is sealed and pouch-wrapped.
[0063]
The manufacturing process of the fish noodle product of one serving unit by the manufacturing apparatus of the present embodiment having the above configuration will be described below. First, as shown in Table 1 below, each raw material ingredient mainly composed of fish meat frozen surimi is weighed according to a predetermined blending ratio. The frozen surimi is thawed so that the center temperature becomes −4 ° C. to −6 ° C., and then cut into a size that can be charged into the stirrer 1 by the cutting machine 7.
[0064]
[Table 1]

[0065]
Next, the cooling water temperature of the cooling jacket is set to 0 to 2 ° C. and kept in a cold state, and the salt water is removed into the stirring chamber of the stirrer 1 adjusted to a vacuum degree of 90% or more, and 2 to 6 ° C. added water is added. The other raw material containing was added, and the raw material was stirred for about 1 minute with the rotational speed of the stirring blade set to 1500 rpm.
[0066]
Then, salt was added, and this time, the rotation speed of the stirring blade was set at a high speed of 3000 rpm, and the surimi was salted by stirring for about 5 minutes to obtain a paste-like food material in which air was not embraced. When the stirring step was completed, the paste food temperature was 19 to 21 ° C.
[0067]
The pasty food discharged from the stirrer 1 is strained by the strainer 2 and homogenized, and then sent to the noodle molding unit 3.
[0068]
Here, for the extrusion molding machine and the cutting unit 4 of the noodle molding unit 3 and the endless chain belt 15 of the heat treatment unit 5, the hot water supply pump device P of the hot water jet forming unit 18 of the hot water bath 17, and the individual packaging unit 6, The drive control interlocking with each other is started and adjusted so that each process proceeds continuously.
[0069]
First, the noodle molding unit 3 starts noodle molding using a paste-like food extrusion molding machine. At a low speed, 369 noodle-like ingredients N are continuously extruded from the nozzle holes of the molding nozzle 12. In the cutting unit 4, the noodle-like food material N is cut intermittently at a pace of 350 shots / hr at a position corresponding to a length of 190 to 210 mm, which is equivalent to one meal, by driving control of the injection nozzle 20.
[0070]
The flammable food material N that is intermittently cut and dropped at a constant rate is sequentially received in the eaves member 13 at a position directly below the molding nozzle 12 on one end side of the hot water bath 17 in the circulation path of the endless chain belt 15, and is intermittently transmitted. As the vehicle travels, it proceeds to the path in the hot water tank 17 and the heat coagulation process starts.
[0071]
During the 300 seconds of intermittent running in the hot water bath 17, the noodle-like food N in the bowl member 13 is vigorously convected and stirred at each stop point by the jet jetted upward from the hot water jet nozzle 19. Even in an unsolidified state, they do not bind to each other, and proceed while maintaining quality. The heated noodle-like food material N has been heated and solidified when the bowl member 13 has advanced to the ascending path on the other end side of the hot water tank 17 and pulled up from the hot water, and has become fish noodles.
[0072]
As for this fish noodle, most of the excess water is cut off by boiling the soup while the gutter member 13 advances to the reversal position of the path outside the hot water bath. The fish noodles that were inside when the trough member 13 is reversed at the reversing position are dropped intermittently from the trough member 13 into the lower chute 8 by one serving, and the empty trout member 13 returns. Follow the route.
[0073]
Fish noodles that fall intermittently in the chute 8 are sequentially stored in a heat-resistant bag supplied with the bag opening at the lower end opening of the chute 8 and simultaneously filled with 200 cc of hot water at 85 to 95 ° C. Then, the bag opening is sealed to obtain a fish noodle individual packaged product which is pouch-wrapped in units of about 335 g.
[0074]
As described above, according to the apparatus of the present example, the fish noodles in the individually packaged form from the raw material agitation, the cut end faces are not crushed into irregular shapes, and the noodles are not bound to each other, and high quality ones are continuous. Can be manufactured efficiently and efficiently.
[0075]
In addition, after the pouch packaging, from the cooling by the cooling unit 9, metal detection and weight measurement in the inspection unit 10, packing with attached food, wrapping label wrapping, packing and other final packing processes are mechanically continuous processes. May be provided in the apparatus configuration.
[0076]
【The invention's effect】
As explained above, the noodle-like food manufacturing apparatus of the present invention is a paste-like food material obtained from a raw material, even if it is a semi-solid food material having a relatively high moisture content, this is molded into noodle-like shape and heated and solidified. Noodle-like food can be continuously produced efficiently and with high quality, and according to the present invention, in particular, from paste-like ingredients mainly made from fish meat surimi, binding between noodles, crushing of cut ends, etc. High-quality fish somen products that have no effect can be produced continuously and efficiently.
[Brief description of the drawings]
FIG. 1 is a schematic configuration diagram of an apparatus for producing noodle-like food according to an embodiment of the present invention.
FIG. 2 is a schematic configuration diagram showing a cutting part of the noodle-like food manufacturing apparatus.
FIG. 3 is an explanatory view showing the configuration of hot water jet nozzle means of the present noodle-like food manufacturing apparatus.
[Explanation of symbols]
1: Stirrer
2: Back scrubber
3: Noodle molding part
4: Cutting part
5: Heat treatment section
6: Individual packaging department
7: Frozen surimi cutting machine
8: Shoot
9: Cooling section
10: Inspection department
11: Final packing
12: Molding nozzle
13: Scissors member
14: Shaft
15: Endless chain belt
16: Bearing recess
17: Hot water bath
18: Hot water jet formation part
19: Hot water jet nozzle
P: Pump device
20: (single line spray) spray nozzle
21: Injection nozzle drive unit
22: Rail
23: Moving part
24: Water supply pipe
25: Air supply pipe
30: Reverse mechanism
N: Noodle food

Claims

Stirring means for uniformly stirring the raw material ingredients and obtaining paste-like ingredients;
Noodle molding means for extruding the paste-like food material obtained by the stirring means into a plurality of noodles from a molding nozzle;
A plurality of noodle-like foods extruded from the noodle-molding means are determined in advance by moving or deflecting the single-line jet liquid jetted from the jet nozzle in a direction crossing the extrusion direction of the noodle-like food. Cutting means for cutting every length corresponding to a certain amount;
A heat treatment means for boiling the noodle-like food material cut by the cutting means;
An individual packaging means for enclosing the heat-treated noodle-like food with hot water in a certain amount, and
The heat treatment means conveys a hot water bath provided between the cutting means and the individual packaging means and a plurality of eaves members provided along the traveling direction through a circulation path including the inside of the hot water bath. Endless conveying means, and drive control means for controlling the driving of the endless conveying means so as to sequentially position each bowl member at the drop receiving position of the cut noodle-like food in synchronization with the cutting of the noodle-like food by the cutting means , Reversing means for reversing the bowl member in order to transfer the heat-treated noodle-like food to the individual packaging means ,
A pressure sensor for measuring and monitoring the extrusion pressure inside the molding nozzle in the noodle molding means, and a pressure control means for controlling the extrusion pressure inside the molding nozzle based on the pressure detected by the pressure sensor and a preset extrusion pressure setting value. Storage means for storing the relationship between the amount of the noodle-like food material corresponding to the extrusion pressure set value and the extrusion time, and the operation, stop time, and operation elapsed time of the cutting means. The timing means to measure, and the relationship between the amount corresponding to the extrusion pressure set value and the extrusion time are selected from the storage means, and based on the measurement result from the timing means, the noodle-like food extruded from the molding nozzle is previously An apparatus for producing noodles-like food, comprising: a control unit that drives a cutting unit each time a predetermined amount is reached .

The drive control means drives and controls the endless transport means so that each saddle member performs intermittent travel that repeats stopping and progressing at predetermined intervals.
The said heat processing means is further provided with the jet formation means which spouts a hot water jet upwards from the nozzle each provided in each saddle member stop position in the said intermittent running of the said hot water tank bottom part, It is characterized by the above-mentioned. Item 2. The apparatus for producing noodle-like food according to Item 1.

The apparatus for producing noodles-like food according to claim 1, wherein the stirring means uniformly stirs the raw material ingredients in a stirring chamber capable of internal pressure under a predetermined reduced pressure condition.

2. The production of noodle-like food according to claim 1, further comprising a scouring means for scouring the pasty food obtained by the stirring means through a predetermined mesh at a position upstream from the heat treatment means. apparatus.

The apparatus for producing noodle-like food according to any one of claims 1 to 4, wherein the raw material is mainly composed of surimi fish meat.