JPS605270B2 - Nori equipment with ripening equipment - Google Patents
Nori equipment with ripening equipmentInfo
- Publication number
- JPS605270B2 JPS605270B2 JP57154344A JP15434482A JPS605270B2 JP S605270 B2 JPS605270 B2 JP S605270B2 JP 57154344 A JP57154344 A JP 57154344A JP 15434482 A JP15434482 A JP 15434482A JP S605270 B2 JPS605270 B2 JP S605270B2
- Authority
- JP
- Japan
- Prior art keywords
- seaweed
- equipment
- ripening
- raw material
- water
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 230000005070 ripening Effects 0.000 title claims description 18
- 241001474374 Blennius Species 0.000 claims description 46
- 239000002994 raw material Substances 0.000 claims description 29
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 238000013019 agitation Methods 0.000 claims 2
- 238000010907 mechanical stirring Methods 0.000 claims 2
- 238000003756 stirring Methods 0.000 claims 2
- 230000032683 aging Effects 0.000 description 9
- 238000002156 mixing Methods 0.000 description 5
- 238000010586 diagram Methods 0.000 description 3
- 230000020169 heat generation Effects 0.000 description 3
- 241000195493 Cryptophyta Species 0.000 description 2
- 241000190070 Sarracenia purpurea Species 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 230000009172 bursting Effects 0.000 description 1
- 230000005611 electricity Effects 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 238000007726 management method Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 230000000644 propagated effect Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000013535 sea water Substances 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
Landscapes
- Edible Seaweed (AREA)
Description
【発明の詳細な説明】
本発明は熟成装置を備えた海苔機器に関し、更に詳しく
は海中より採取した海苔原藻を洗浄し、汚物や異物等を
除去して７青浄した後切断機で一定長さに切断し、つい
でこの小片に刻まれた海苔原料を腐敗させることなく適
度に分解して、これに軟性を付与する（以下これを熟成
という）熟成機を介し、この海苔原料に定量の水を加え
て調合する調合機を経て海苔蝿杵槽に投入し、これをポ
ンプ等で汲み出して自動的に海苔抄きを行って製品に仕
上げる。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a seaweed equipment equipped with a ripening device. The seaweed raw material is cut into lengths, and then the seaweed raw material chopped into small pieces is decomposed appropriately without rotting, and is given softness (hereinafter referred to as aging) through a maturing machine. After going through a mixing machine that adds water and mixing, it is put into a nori pestle tank, which is then pumped out using a pump, etc., and the seaweed is automatically processed into a product.
いわゆる海苔抄き連続システムの前記各種機器に振動子
を付設した熟成装置を備えた海苔機器に関するものであ
る。前述の海苔原料の熟成が必要とされるのは、二回目
以後採取された海苔原藻に特に必要とされている。This invention relates to a seaweed equipment that includes a so-called continuous seaweed cutting system, which includes a ripening device with a vibrator attached to the various equipment described above. The above-mentioned aging of seaweed raw materials is particularly required for seaweed raw algae collected for the second time or later.
それは海苔原藻を収穫するごとにそれが順次硬くなるた
めである。そこで、従来はこれら硬い海苔原藻を熟成す
るため一般的に次のような作業がなされていた。即ち、
細かく刻んだり、真水につけたり、海水を切って外気に
触れさせたり或いは熟成機の温度を上げるなどしていた
。しかしながらこれらの作業は大変であると共に、海苔
原料の熟成までにかなりの時間を要すること、その作業
にある程度の幕掬陳が要求されるなどその保守管理が大
変であった。上記に鑑み本発明は、超音波が液体中を伝
わるときその振動によって液体をミクロに蝿拝し、また
キヤビテーション気泡の破裂等の際局部的に大きな圧力
及び圧力変化、発熱を生ずる超音波の特性を有効に利用
して、海苔原料の熟成を促進させようとするものである
。This is because the seaweed becomes harder each time it is harvested. Therefore, in the past, the following operations were generally performed to ripen these hard seaweed algae. That is,
The ingredients were chopped finely, soaked in fresh water, drained of seawater and exposed to the outside air, or raised in the aging machine. However, these operations were not only difficult, but also required a considerable amount of time to ripen the seaweed raw material, and maintenance and management was difficult, as the operation required a certain amount of processing. In view of the above, the present invention provides ultrasonic waves that, when transmitted through a liquid, vibrate the liquid microscopically and cause localized large pressure, pressure changes, and heat generation when cavitation bubbles burst, etc. The aim is to effectively utilize the characteristics of seaweed to accelerate the ripening of seaweed raw materials.
以下、本発明の一実施例を図面に基づいて具体的に説明
する。Hereinafter, one embodiment of the present invention will be specifically described based on the drawings.
先ず本発明を装着するのに好適な第１図の熟成機につい
て説明すると、１は外郭容器で、この外郭容器１には熟
成槽２が立設されている。そうして図示の例ではこの熟
成槽２の側面下端部位に１個又は数個の振動子３が付設
されている。尚振動子３はこの一例に限定されず熟成槽
２内に吊設等したり、その他種々の付設方法が考えられ
、その個数等も時宜により設定される。そしてこの振動
子３には超音波発振装置４からの高周波電気が入力され
る。図中５は熟成槽２内に設けた鷹群装置、６は給水管
、７は海苔原料排出管である。また第２図の調合機にも
装着でき、調合機１０のフレーム１１上方に設けたホッ
パー１２の側面或いは底面等にも振動子３を付設するこ
とができる。また第３図の蝿梓槽にも装置でき、縄梓槽
１３の側面、槽内等にも振動子３を付設することができ
る。更に本発明を発展的に考察すれば、蝿梓槽から海苔
抄き機に至る海苔原料の配送管（図示せず）に１個又は
数個の振動子３を設けることができ、理想的には配送管
の一部位を拡蚤し、そこに一時的な海苔原料蟹り部を設
け、この部位に振動子３を付設する構造や、数個の振動
子３を付設する場合はその数値を適宜設定できる構造と
するとよい。次に本発明の作動状態の一例を、前述の熟
成について説明すると、小片に刻まれた所定量の）苔原
料が熟成槽２に投入され、ついで同時若しくは投入後に
水を供給する。First, the ripening machine shown in FIG. 1 which is suitable for mounting the present invention will be described. Reference numeral 1 denotes an outer container, and a ripening tank 2 is installed upright in the outer container 1. In the illustrated example, one or several vibrators 3 are attached to the lower end of the side surface of the aging tank 2. It should be noted that the vibrator 3 is not limited to this example, but may be hung in the aging tank 2, or may be installed in various other ways, and the number of vibrators 3 may be determined as appropriate. High frequency electricity from an ultrasonic oscillator 4 is input to this vibrator 3 . In the figure, 5 is a hawk group device installed in the aging tank 2, 6 is a water supply pipe, and 7 is a seaweed raw material discharge pipe. The vibrator 3 can also be attached to the blender shown in FIG. 2, and can also be attached to the side or bottom of the hopper 12 provided above the frame 11 of the blender 10. Further, the device can be installed in the fly cathedral tank shown in FIG. 3, and the vibrator 3 can also be attached to the side of the rope cathedral tank 13, inside the tank, etc. Furthermore, if the present invention is further considered, one or several vibrators 3 can be provided in the delivery pipe (not shown) for the seaweed raw material from the fly paste tank to the seaweed shaving machine. For a structure in which a part of the delivery pipe is expanded, a temporary seaweed raw material crab part is installed there, and a vibrator 3 is attached to this part, or if several vibrators 3 are attached, the numerical value is It is preferable to have a structure that can be set appropriately. Next, an example of the operating state of the present invention will be described with respect to the above-mentioned ripening. A predetermined amount of moss raw material cut into small pieces is put into the ripening tank 2, and then water is supplied at the same time or after putting it in.
そうして熟成槽２に海苔原料が充填されたならば、楓洋
装暦５を作動させると同時に振動子３による超音波照射
をなす。これによって超音波が海苔原料及び水に伝播さ
れ、その振動によって海苔原料等がミクロに櫨拝される
。この灘拝と前述の鷹洋装層５による機械的な櫨拝との
同時の腿洋作用と、キヤビテーション気泡の破裂等の際
、局部的に大きな圧力及び圧力変化、発熱が生じ熟成槽
２の温度の自然上昇と相挨つて海苔原料の熟成を一層促
進させることが可能となる。またそのミクロの縄洋作用
は、海苔原料への水の浸透作用を促しその熟成を促進さ
せると共に、二次的には海苔原料中の異物等を除去する
ことができる。更には海苔原料に鮮度を落さない程度に
幾分キズをつけ、その風味を向上させることが考えられ
る。尚海苔原料の硬軟により海苔原料、給水量や損梓装
置５、振動子３を適宜により設定、作動させることによ
り理想的な熟成が達成される。このようにして安定した
熟成海苔ができたならば、順次通常の調合機（図示せず
）へ供給されるのである。本発明は以上詳述した通りで
あって、海苔機器内に蝿洋装層を配設すると共に、海苔
機器に振動子を付設する構成とし、海苔機器内の海苔原
料及び水に澄洋装層による機械的な蝿梓と同時に超音波
振動によるミクロの損梓を付与する、いわゆる鷹洋装層
による通常縄枠と振動子によるミクロの損枠との同時損
梓による熟成であるので、相乗効果が期待でさ海苔原料
及び水との均質なミンチ状の混合海苔抄き原料となり、
安定した熟成海苔を確実に、かつ短時間で生成すること
ができるものであり、その作業性、品質性、均質性等の
向上が大いに期待できる。Once the aging tank 2 is filled with the seaweed raw material, the Kaedeyoso calendar 5 is activated and at the same time ultrasonic waves are irradiated by the vibrator 3. As a result, the ultrasonic waves are propagated to the seaweed raw material and water, and the seaweed raw material etc. are microscopically penetrated by the vibrations. Due to the simultaneous action of this Nada-hai and the mechanical sea-hailing by the above-mentioned hawk clothing layer 5, and the bursting of cavitation bubbles, large local pressures, pressure changes, and heat generation are generated in the aging tank 2. Together with the natural rise in temperature, it becomes possible to further accelerate the ripening of the seaweed raw material. In addition, the micro-scale action promotes the permeation of water into the seaweed raw material, promoting its ripening, and secondarily can remove foreign substances in the seaweed raw material. Furthermore, it is conceivable to improve the flavor of seaweed raw materials by adding some scratches to the raw material without sacrificing its freshness. Depending on the hardness and softness of the seaweed raw material, ideal ripening can be achieved by appropriately setting and operating the seaweed raw material, the amount of water supply, the water loss device 5, and the vibrator 3. Once stable aged seaweed is produced in this way, it is sequentially supplied to a conventional blending machine (not shown). The present invention is as described in detail above, and has a structure in which a fly trap layer is provided in a seaweed equipment, a vibrator is attached to the seaweed equipment, and a machine using a fly trap layer is applied to the seaweed raw material and water in the seaweed equipment. A synergistic effect can be expected because the maturing process involves the simultaneous addition of a normal rope frame by the so-called Takayoso layer and the micro-damage by a vibrator, which imparts a micro-damage by ultrasonic vibration at the same time as a fly-damage. It becomes a homogeneous minced seaweed raw material with seaweed raw material and water,
It is possible to produce stable aged seaweed reliably and in a short time, and it can be expected to greatly improve its workability, quality, homogeneity, etc.
また塩分の除去も可能となるし、従釆の様に手間をかけ
ずに比較的簡単に前述の効果が可能となる。更にキャビ
テーション気泡の破裂の際、局部的に大きな圧力及び圧
力変化、発熱が生じ熟成槽の温度の自然上昇と相換って
海苔原料の熟成を一層促進させることが可能となる。In addition, it is possible to remove salt, and the above-mentioned effects can be achieved relatively easily without the need for time and effort unlike in the case of a secondary tank. Furthermore, when the cavitation bubbles burst, large pressures, pressure changes, and heat generation occur locally, making it possible to further accelerate the ripening of the seaweed raw material in exchange for the natural rise in temperature of the ripening tank.
また、振動子によるミク〇の灘梓作用は、海苔原料への
水の浸透作用とか、微生物や酵素の作用によっておこる
生化学的変化とかを促しその熟成を促進させることがで
きると思われるし、葵質のねじれが少くかつその細胞の
傷も少し、と思われ、柔らかくうまい海苔の製造が可能
と考えられます。更に、前述の如く熟成時間の短縮は作
業性の向上と共に、他に配備する機器との連携がより向
上すること、とくに海苔原料内に含有する栄養物や味の
成分の流出が減少できる効果がある。In addition, the Nada-azusa effect of Miku〇 caused by the vibrator is thought to be able to promote water penetration into seaweed raw materials and biochemical changes caused by the action of microorganisms and enzymes, promoting its ripening. It seems that the seaweed is less twisted and its cells are less damaged, making it possible to produce soft and delicious seaweed. Furthermore, as mentioned above, shortening the ripening time not only improves work efficiency, but also improves coordination with other equipment, and is especially effective in reducing the leakage of nutrients and flavor components contained in seaweed raw materials. be.
図面は本発明の一実施例を示し、第１図は熟成機に装着
した状態を示す模式図、第２図は調合機に装着した状態
を示す漠式図、第３図は蝿杵槽に装着した状態を示す模
式図である。
１・・・・・・外郭容器、２……熟成槽、３・・…・振
動子、４・・・・・・超音波発振装置、５・・・・・・
鷹洋装層、１０・・・・・・調合機、１１・・・・・・
フレーム、１２・・・・・・ホッパ−、１３・・・・・
・磯群槽。
多プー幻
茅ｚ函
多３晒The drawings show one embodiment of the present invention, and FIG. 1 is a schematic diagram showing the state installed in a ripening machine, FIG. 2 is a schematic diagram showing the state installed in a blending machine, and FIG. FIG. 3 is a schematic diagram showing a state in which the device is installed. 1... Outer container, 2... Aging tank, 3... Vibrator, 4... Ultrasonic oscillator, 5...
Takayoso layer, 10...Blending machine, 11...
Frame, 12...Hopper, 13...
・Iso group tank. Tapuu phantom Kaya Kanta 3 exposed
Claims (1)
に機械的な撹拌を付与する撹拌装置と、前記海苔機器に
付設した電気的振動を機械的振動に変換し、かつ前記器
内の海苔原料及び水にミクロの撹拌を与える振動子とか
らなり、機械的な撹拌とミクロの撹拌を同時に海苔原料
及び水に与え、海苔抄き原料の熟成を促進させることを
特徴とする熟成装置を備えた海苔機器。1. A stirring device installed in the seaweed equipment that applies mechanical stirring to the seaweed raw materials and water in the container, and a stirring device installed in the seaweed equipment that converts electrical vibrations into mechanical vibrations, and A ripening device comprising a vibrator that provides micro-agitation to the seaweed raw material and water, and which simultaneously applies mechanical stirring and micro-agitation to the seaweed raw material and water to promote ripening of the seaweed raw material. Seaweed equipment with.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57154344A JPS605270B2 (en) | 1982-09-03 | 1982-09-03 | Nori equipment with ripening equipment |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57154344A JPS605270B2 (en) | 1982-09-03 | 1982-09-03 | Nori equipment with ripening equipment |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5942869A JPS5942869A (en) | 1984-03-09 |
| JPS605270B2 true JPS605270B2 (en) | 1985-02-09 |
Family
ID=15582098
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP57154344A Expired JPS605270B2 (en) | 1982-09-03 | 1982-09-03 | Nori equipment with ripening equipment |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS605270B2 (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| HU216218B (en) * | 1997-05-09 | 1999-05-28 | Vjacheslav Aleksandrovich Gontar | Method and apparatus for utilizing cavitation effect in liquids |
| KR20020059575A (en) * | 2002-05-16 | 2002-07-13 | 주식회사 미가원 | The principle of matter percolate into cuttlefish's flesh that take advantage of ultrasonic homogenizer |
| KR20030090989A (en) * | 2002-05-24 | 2003-12-01 | 주식회사 미가원 | The manufacturing process for functional dried cuttlefish that includes chinese herb medicine by supersonic homogenizer |
| US7198809B2 (en) | 2005-01-27 | 2007-04-03 | Leonhardt Charles G | Method and system for removing harmful gases from wines and other beverages |
| US7220439B2 (en) | 2005-01-27 | 2007-05-22 | Leonhardt Charles G | Wine aging method and system |
-
1982
- 1982-09-03 JP JP57154344A patent/JPS605270B2/en not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5942869A (en) | 1984-03-09 |
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