JPH0239234B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention provides food materials that are filled in an insulating container and that are pinched from above and below by an upper electrode body and a lower electrode body that also serves as a juice pan. The plug is placed at the bottom of the lifting rod, which is lowered together with the protective cover by the lowering operation of the operating lever while placed on the current-carrying board, the sensing needle that detects the ripening temperature of the food material, and the upper electrode body. By inserting it into a socket provided in the container and applying electricity between the upper electrode body and the lower electrode body that also serves as a juice receiver, the food is sterilized by heating to a predetermined temperature, making it possible to efficiently produce electrically processed foods with a moderately firm texture and good taste. At the same time, the entire insulating container, which is equipped with an upper electrode body and a lower electrode body that also serves as a liquid holder, is reliably covered with a protective cover that is lowered by the lowering operation of the operating lever, and the work during energization processing is carried out. In addition to eliminating electrical leakage accidents to personnel, this method also prevents juices exuding from food materials during electrical processing from spilling onto the workbench and making the workbench unsanitary, thereby ensuring safe working conditions. The present invention relates to a method for producing electrically processed foods that can continuously produce homogeneous and flavorful electrically processed foods.

Conventionally, raw food materials such as agricultural products, marine products, or other materials are quickly sterilized using Juul heat generated by current resistance, and raw food materials are heated on both sides in order to obtain flavorful electrically processed foods. A method for manufacturing a packaged food in which the food material is filled into an open insulating container, and then the filled food material is pressed between a pair of left and right electrode bodies through a salt-containing water contact body while energizing is carried out was developed before the filing of this application, for example. It is described in Japanese Patent Publication No. 55-3219 and is well known.

By the way, in the conventional manufacturing method of this type of packaged food, in order to perform energization processing on the filled food material under pressure, it is necessary to move the pair of left and right electrode bodies back and forth each time. As a result, the structure of the entire manufacturing apparatus becomes complicated and expensive. In addition, the filled food material contains a large amount of juice to make flavoring and energization processing easier, and this juice oozes out from the food material during the pressure energization processing and then becomes insulating. Since the liquid flows out from the container and adheres to various parts of the equipment, cleaning work is required to wipe off the spilled liquid every time during energization processing, which not only significantly reduces work efficiency, but also prevents the liquid from adhering to the equipment. According to
Occasionally, electric leakage accidents occur, causing unexpected injury to workers, and accurate energization processing becomes impossible, making it impossible to safely and continuously obtain energized processed foods at a constant sterilization temperature. It had the following problems.

Therefore, one object of the present invention is to sandwich food materials from the beginning between an upper electrode body and a lower electrode body which also serves as a juice receiver, and which are located on the opposite sides and are elastically connected in an insulated state. The food material can be filled into an insulating container in a compressed state, and the pressure filling action of the food material by a pair of electrode bodies can be easily and accurately performed without using any movable device, thereby simplifying the entire manufacturing equipment. The object of the present invention is to provide a method for producing electrically processed foods that can easily achieve the following.

Another main object of the present invention is to provide a lift rod at the bottom of the lifting rod that is lowered by the lowering operation of the operating lever while the insulating container is placed on the electrically connected plate installed on the workbench. By inserting the plug into the socket provided on the upper electrode body, electricity is uniformly applied between the upper electrode body and the lower electrode body that also serves as a juice holder, quickly sterilizing food materials by heating, and making it easy to process energized foods. Moreover, it is an object of the present invention to provide a method for producing electrically processed foods that can be produced continuously.

Another main object of this invention is that during energized processing when a plug is inserted into a socket, the entire insulating container placed on the workbench is completely covered by a protective cover that is lowered together with the plug by the lowering movement of the operating lever. To continuously manufacture electrically processed foods under safer conditions by covering the container in a protective manner to prevent electrical leakage accidents caused by workers accidentally touching the insulating container. The object of the present invention is to provide a method for producing electrified processed foods.

Another main object of this invention is that during energization processing when a plug is inserted into a socket, a detection needle is also inserted into the food material to detect the ripening temperature of the food material. An object of the present invention is to provide a method for producing electrically processed foods that can continuously produce electrically processed foods of constant quality.

Another main object of this invention is to:
All the juices that seep out from the food materials are caught by the lower electrode body, and stored between the insulating container and the lower electrode body that also serves as a juice receiver, thereby preventing electrical leakage accidents caused by the leakage of juices.
It is an object of the present invention to provide a method for producing electrically processed foods that can prevent accidents or unsanitary conditions and efficiently produce electrically processed foods that are always hygienic.

Next, the configuration of a manufacturing apparatus for carrying out the method of the present invention will be described with reference to an embodiment shown in the accompanying drawings.

In Figures 1 to 5, 1 is a raw food material A made of agricultural and livestock products, marine products, or other materials that can be sterilized by heat sterilization by electrical processing to produce a flavorful electrically processed food. The energized processed food manufacturing apparatus 1 includes a workbench 2 made of a flat insulating material on which an electrically conductive body 3 is disposed so as to be exposed on the surface thereof, and a rear side of the workbench 2. A pair of left and right columns 4, 4 that are erected, a lifting rod 6 that is freely moved up and down along the bearing tube 5 supported by the left and right columns 4, 4, and a movable rod 6 that is movable on the lower side of the lifting rod 6. The protective cover 7 is also attached to the protective cover 7.

At the top of the above-mentioned pair of left and right supports 4, 4, there is a bifurcated support plate 8 with a bearing tube 5 mounted upright on the free end side.
Attach the proximal ends of each horizontally, and
A current-carrying plate is provided on the lower peripheral side of the upright lifting rod 6 fitted in the bearing tube 5 to serve as a plug 9. At the same time, a sensing needle 10 buried in the center of the inside of the lifting rod 6 has its tip connected to the lifting rod 6. It is made to protrude from the lower end of the. Further, on the pair of left and right columns 4, 4 to which the proximal end side of the bifurcated support plate 8 is attached, the bifurcated proximal end side of the operating lever 11, which is U-shaped when viewed from above, is attached to the pivot shafts 12, 12.
The operating lever 11 is pivotally connected to the pivot shaft 1.
2 and 12 so as to be pivotable in the vertical direction, and the side opposite to the pivoting side of the operating lever 11 is formed into a grip portion 13 for vertical movement.

The U-shaped operating lever 11 is fitted with a housing-shaped protective cover 7 that is made of a material whose interior can be seen through and has a rectangular three-dimensional shape with both the rear and bottom sides open. There is.

The upper surface of the above-mentioned protective cover 7 has a cutout surface 1 on the inside.
5 and an elliptical hole 16 in the center is integrally attached thereto. Hole 16 and protective cover 7
The protective cover 7 is inserted through the through hole 16a opened on the top surface.
The pin 1 penetrated by the lifting rod 6 inserted into the
When both ends of the pin 18 are placed in the insertion position and the operating lever 11 is lifted upward by holding the grip portion 13, the protective cover 7 is moved from the solid line position to the chain line position in FIG. When the lifting rod 6 is lifted up and moved upward by the lever, the lifting rod 6 is simultaneously raised along the bearing tube 5, and when the operating lever 11 is lowered by holding the grip portion 13, the protective cover 7 is moved around the pivot shaft 12. At the same time as the lifting rod 6 is lowered from the position shown in FIG. Therefore, the lifting rod 6
The protective cover 7 can be lowered smoothly because the pin 18 penetrated by the pin 18 is located in the gap 17.

Reference numeral 19 denotes an insulating container that is removably placed on the electrically connected body 3 provided on the workbench 2, and the insulating container 19 is formed in the shape of a rectangular cube with both upper and lower surfaces open. Moreover, the insulating container 19 is filled with raw food material A made of agricultural and livestock products, marine products, or other materials, and salt-containing water electrical contacts 20 and 21 are connected to the opposite surface of the raw food material A. The upper electrode body 22 and the lower electrode body 23 serving as a juice receiver are disposed through the elastic connectors 30 and 30, and the upper electrode body 22 and the lower electrode body 23 serving as a juice receiver are insulated.
are connected to compress food material A from above and below.

The upper electrode body 22 is entirely formed into an insulating container 19
A conductive plate 25 that is in close contact with the salt-containing water contact body 20 is attached to the surface side of the lower half of the insulating material 24, which is formed into a rectangular shape substantially similar to the above. A hollow cylindrical socket 26 made of a conductive material whose base end is attached to a conductive plate 25 is buried therein. Further, the lower electrode body 23 which also serves as a juice reservoir has an upright shape such that a juice reservoir gap 29 of an appropriate size is formed around the planar bottom wall 27 that is in close contact with one of the salt-containing water electrically connected bodies 21 and the food material 19. It is formed into a rectangular shape with an open top surface integrally provided with a surrounding wall 28. The height of the surrounding wall 28 is the front and rear surrounding walls 28a, 28a.
is formed higher than the left and right surrounding walls 28b, 28b.

The elastic connector 30 that elastically connects the upper electrode body 22 and the lower electrode body 23 which also serves as a juice receptacle has a rectangular shape as a whole, and has an opening 32 in the center so as not to come into contact with the socket 26. Moreover, the inner part has a leaf spring 31 attached to the insulating material 24 of the upper electrode body 22.
and the front and rear surrounding walls 28a of the lower electrode body 23 which also serves as a juice tray,
Locks 33, 33 are attached to the 28a side, and the locks 33, 33 have rotating handles that are rotatably attached to the front and rear surrounding walls 28a, 28a at their proximal ends. It is rotatably mounted on a shaft to 34, 34.

Locks 33, 33 are provided on the front and rear end sides of the leaf spring 31.
The pair of upper and lower electrode bodies 22 and 23 are connected to the resilient connector 3 by providing locking bent portions 35 and 35 into which the upper and lower electrode bodies 22 and 23 are respectively fitted and locked.
0.0, 30, they are elastically connected in an insulated state, and the filled food material A is effectively compressed from the upper and lower sides.

Incidentally, when the above-mentioned insulating container 19 is placed on the workbench 2, it is covered by the protective cover 7 which is lowered to prevent the worker's hands from entering.

36 is a lead wire of the electrical connection body 3, 37 is a lead wire of the plug 9, and 38 is a lead wire of the detection needle 10, the other end of which is arranged so as to cover the rear side and the top side of the workbench 2. It is attached to a temperature sensor 40 attached to the exterior plate 39, which displays the ripening temperature of the food material A, and automatically cuts off the power to the plug 9 when the food material A reaches a predetermined ripening temperature. Do it like this.

41 is a micro switch for cutting off the power to the plug 9 and the electrically connected body 3 by contact with the operating lever 11 when the protective cover 7 is moved upward from the solid line position to the chain line position in FIG. , the microswitch 41 is attached to one of the pillars 4. 4
2 is a ventilation fan disposed on the rear side of the exterior plate 39.

43, the insulating container 19 is placed on the workbench 2 at a predetermined position.
These are guide frames for placing it on top, and are provided in three locations: left, right, and rear.

Next, the operation of the present invention will be explained.

Now, when it is desired to quickly sterilize food material A to a predetermined temperature using the method and apparatus of the present invention to produce a flavorful electrically processed food, first, the food material A is filled into an insulating container 19 with both top and bottom sides open. The salt-containing water electrical contacts 20 and 21 are respectively positioned on the opposite surface side of the food material A, and then the upper electrode body 22 and the lower electrode body 23 serving as a juice receiver are located outside of the salt-containing water electrical contacts 20 and 21. upper electrode body 22 and insulating container 19
A lower electrode body 2 that also serves as a liquid receiver is inserted into the insulating container 19 from the open top side.
3 is placed in the insertion position, the locks 33, 3 are inserted into the insertion locking portions 35, 35 provided at the front and rear of the plate spring 31, which is installed with both the electrode bodies 22, 23 insulated.
3 are respectively fitted and locked, and are elastically connected by rotating the rotating handles 34, 34. Then, the food material A is properly pressed from above and below, and the upper and lower pair of electrode bodies 22 and 23 are connected to the salt-containing water contact body 2 on the opposing surface side.
0.0,21, and the food material A is evenly contacted with the food material A. Therefore, when manufacturing electrified processed foods, after preparing a large number of insulating containers 19 obtained by the above operations, one of them is placed on the workbench 2 along the guide frame 43 and the juice is poured. The bottom wall 27 of the lower electrode body 23 serving as a receiver is brought into contact with the electrically connected body 3. Next, the protective cover 7, which had been moved up to the position indicated by the chain line in FIG. Cover it so that it does. Then, the lifting rod 6, which is movably connected to the protective cover 7 by the pin 18, is accurately lowered linearly along the bearing sleeve 5 as the protective cover 7 moves downward, and the plug 9 provided at the bottom is inserted into the socket. 26, and at the same time insert the tip of the sensing needle 10 into the middle of the food material A. Note that the protective cover 7 has both sides of the pin 18 penetrated by the lifting rod 6 located within the gap 17 formed between the top surface of the protective cover 7 and the pin holding plate 14, so even if the protective cover 7 Even if it is rotated vertically about the pivot shaft 12, the lifting rod 6 cannot be moved up and down linearly at the same time as the protective cover 7 is raised or lowered from the chain line position in FIG. 1 to the solid line position or from the solid line position to the chain line position in FIG. can be done.

Therefore, when the protective cover 7 is lowered, the micro switch 41 is moved to the operating lever 11.
As the plug 9 becomes energized by the press-release action of While being heat sterilized, the ripening temperature is displayed every moment on the temperature detector 40 by the detection needle 10, and when the ripening temperature reaches a predetermined temperature, the upper and lower electrode bodies 22, 23 are activated by the operation of the temperature detector 40. Power is automatically stopped.

After the food material A has been sterilized by heating to a predetermined temperature as described above, hold the grip part 13 and hold the protective cover 7.
is moved upward from the solid line position in FIG.
Also, the detection needle 10 is pulled out from the food material A. Then, by pressing the operating lever 11 that has been moved up, the micro switch 41 is brought into an open state, and the electrical contact 3
And the power to the plug 9 is completely cut off.

Then, the insulating container 19 is removed from the workbench 2, a new insulating container 19 is replaced, and the same operation as described above is repeated.

By the way, during the above-mentioned energization process, even if the food material A expands, the upper electrode body 2
2 is moved upward by the elastic connectors 30, 30, so that the food material A does not expand and burst unexpectedly, and even if the food material A oozes out from the insulating container 19, the juice is Since all of the liquid is housed in the lower electrode body 23 which also serves as a liquid receptacle and does not leak onto the workbench 2, there is no risk of electric leakage or unsanitary conditions due to leakage. In addition, since the entire insulating container 19 is completely isolated from the outside by the protective cover 7 while electricity is being applied, it is possible to reliably prevent electrical leakage and failure accidents caused by extending the worker's hand, and to ensure that the insulation container 19 is properly tightened and homogeneous. It is possible to continuously produce flavorful, high-quality electrically processed foods.

In short, in the present invention, the insulating container 19 filled with the food material A, which is sandwiched between the upper electrode body 22 and the lower electrode body 23 which also serves as a juice tray, is placed on the electrically connected plate 3 of the workbench 2, and then placed. The placed insulating container 19 is protected by the protective cover 7 that is lowered by the lowering operation of the operating lever 11, and at the same time the plug 9 provided at the bottom of the lifting rod 6 and the food material are lowered together with the protective cover 7. Detector needle 1 that detects the ripening temperature of A
0 into the socket 26 provided on the upper electrode body 22, and connect the upper electrode body 22 and the lower electrode body 23 which also serves as a juice receiver.
Since the food material A was sterilized by heating to a predetermined temperature by applying electricity during
0 can also be inserted accurately into the food material A, and the food material A can be constantly sterilized by heating at a constant temperature by the generated Joule heat. The insulating container 19 is completely protected by the protective cover 7, eliminating the need for workers to touch the insulating container 19 from the outside, preventing failures caused by electrical leakage, and achieving thermal sterilization work more safely. Even if the food material A expands during energization processing, the elastically connected upper electrode body 22 and lower electrode body 23 which also serves as a juice receiver may be accidentally damaged due to the elastic and contracting action. In addition, the juice exuding from the food material A is stored in the lower electrode body 23 which also serves as a juice receptacle, to prevent its leakage to the outside, to eliminate the occurrence of electrical leakage and unsanitary conditions, and to ensure that the liquid is properly tightened at all times. This has the effect of continuously providing high-quality electrically processed food with ivy flavor.

[Brief explanation of drawings]

The drawings show an embodiment of a manufacturing apparatus using the method of the present invention, in which FIG. 1 is a vertical side view, FIG. 2 is a cross-sectional plan view along the line of FIG.
4 is an enlarged plan view of the upper electrode body, and FIG. 5 is an enlarged perspective view of the lower electrode body which also serves as a juice pan. 1... Electric processed food manufacturing equipment, 2... Workbench,
3... Electrical connection plate, 6... Lifting rod, 7... Protective cover, 9... Plug, 10... Detection needle, 11... Operating lever, 19... Insulating container, 22... Upper electrode body, 23... Lower electrode body that also serves as a juice receiver, 26... Socket.

Claims (1)

[Claims] 1 Place the insulating container filled with food material, which is compressed by the upper electrode body and the lower electrode body serving as a juice tray, on the electrically connected plate of the workbench, and then move the placed insulating container to the operating lever. At the same time, a plug is installed at the bottom of the lifting rod that is lowered together with the protective cover, and a detection needle is installed on the upper electrode body to detect the ripening temperature of the food material. A method for producing an electrically processed food, characterized in that the food material is sterilized by heating to a predetermined temperature by inserting the food material into a socket and passing electricity between the upper electrode body and the lower electrode body which also serves as a juice receiver.