JPH0240304B2 - - Google Patents

Description

[Detailed Description of the Invention] (Industrial Application Field) The present invention mainly relates to an apparatus for molding and processing the paste of fish meat to produce a processed food similar to shelled fish such as shrimp, crab, lobster, and abalone. .

(Prior art) Fish meat has traditionally been processed into sticks similar to crab legs. That is, a paste made from surimi is rolled out flat, cut into thin wires, bundled, heated and colored to form rod-shaped crab-leg-like crab sticks, as described in, for example, Japanese Patent Application No. 59-37467. Additionally, U.S. Patent No. 4,303,008 describes a method for finely pulverizing food particles into a paste, press-fitting the paste into a highly thermally conductive mold, heating it under high pressure, and removing the product from the mold. has been done. The present applicant has also filed Japanese Patent Application No. 60-211805 ``Method for coloring food paste products of shrimp, crab, etc.'' and Japanese Patent Application No. 60-271789 ``Apparatus for producing crustacean-like paste products.''

Patent Application No. 60-211805 consists of a mold in which the shelled part of a crustacean such as a shrimp or crab is divided into two parts, and the inner surface of the mold is processed with polytetrafluoroethylene. The gist is that a water-based food coloring is sprayed into the mold and adhered thereto, and then a predetermined surfacing material is press-fitted into the molding material, and the suribing material is heated and solidified. Also, special application 1986-
No. 271789 discloses a two-part mold with the shape of shelled shellfish formed on the inside, a device for spraying a dye on the inside of the mold, and a paste for press-fitting fish paste into the mold. and a heating device for heating and solidifying the paste,
This is a pasted product manufacturing device that has a means for taking out the heated and solidified product from the mold.

(Problems and Objectives to be Solved by the Invention) The present invention is an application that includes the above-mentioned Japanese Patent Application No. 60-271789, and has been completed by adding a developed part, and is an improvement on the above-mentioned U.S. Pat. No. 4,303,008. Equivalent to. Therefore, although the present application and the US patent are the same in that they are devices for manufacturing food paste products using a mold, they differ in the process and product.

First, in the US patent, paste is press-fitted into a mold,
Heating must be carried out while maintaining high pressures, which requires mold compression and means to maintain pressure, and the resulting product is too uniform in shape to resemble actual peeled meat. It has the disadvantage that it does not stick well and the texture is not sufficient.

Further, the heating means is also disadvantageous in that it is related to the means for maintaining the mold, that is, an electric heating device is built into the mold, and an extremely troublesome operation is required to connect electric wires each time heating is performed.

The present invention provides a first invention that fundamentally improves the above-mentioned drawbacks, and a first invention in which the mold is moved according to the manufacturing process to continuously manufacture the product and to make the product more similar to the actual peeled seafood. , it is an object of the present invention to provide a second invention in which a device for performing secondary heating of a product is added.

(Means for Solving the Problems) The present invention provides an apparatus for applying a mold release agent and a coloring dye to the inner surface of a two-part food mold having a cavity of an arbitrary shape formed therein, and It consists of a device for press-fitting the surimi paste into the food mold, a device for heating the paste from the outside of the food mold, and a device for opening and removing the heated and solidified product from the food mold. has a first means that is spaced apart from the food mold, and a moving device for moving the two-split food mold, and an inner surface of the food mold that is closed as the food mold moves. a device for applying a mold release agent and a coloring dye to the food mold; a device for press-fitting the surimi into the food mold; a device for heating the surimi and the food mold; and a device for closing the food mold in succession, and a second means comprising a reheating device for reheating the solidified product before transporting the final product. It is.

Therefore, the food mold divided into two parts includes those made of metal and processed with polytetrafluoroethylene on the inner surface of the cavity. Including those having a press-in hole for kneading and an air vent hole leading to the hole. The mold release agent and coloring dye application device may include a spray device and a means for lowering a nozzle portion of the spray device to a press-fit hole in the food mold, and the press-fit device operates a piston. This is a fixed-quantity filling device for extruding a paste by pushing out a paste, and the nozzle part of the filling machine is connected to a press-fit hole of a food mold, and the nozzle part is detached after filling the food mold with the paste. . The means for removing the heated and solidified food from the food mold includes means for opening the food mold downward, and a rotating brush that contacts the opened joint surface. The moving device is a conveyor, and includes a structure in which the food mold is supported on both sides of the conveyor and moved. The reheating device includes a far-infrared ray emitting device, a gas burner, or a combination of both and steam heating means.

(Function) Next, the process of manufacturing a product using the manufacturing apparatus of the present invention will be described, and the function thereof will also be explained.

For convenience, food molds are referred to as molds. The cavity formed in the mold can be of any shape, and is mainly shaped like the shell of a crustacean, such as a shrimp body, crab claw, or lobster body. When the mold is divided into two parts and the mold cavity is filled with a paste made from fish paste, etc., the mold is closed and the paste is press-fitted into the cavity through the press-fit hole. It is desirable to provide an air hole on the opposite side of the press-fit hole. The dough in the cavity of the mold is heated and solidified, and when the finished product is taken out, the mold is split in two and taken out. After being taken out, the mold is cleaned and the same mold is used over and over again.

The mold is preferably made of metal, and polytetrafluoroethylene is preferably processed so that at least the inner surface of the cavity can be easily released from the mold. It is more effective to spray an oil-based mold release agent into the mold after filling the dough. A pigment suitable for the product is sprayed onto the inside of the closed mold, and then the paste is press-fitted into the mold using a press-fitting device. The device for press-fitting is preferably a quantitative filling device. Immediately after filling, the nozzle of the filling device and the mold are separated, and during filling, the opening claw of the mold equipped on the nozzle clamps the outside of the mold, and after the press-fitting is completed, the nozzle of the filling device and the mold are separated. The locking claw is removed from the mold together with the nozzle.

After press-fitting the surimi paste into the mold, the paste is solidified by heating it to below 90°C using gas roasting from the outside of the mold. The pigment on the inside of the mold is transferred to the food, and as it is heated, the paste expands and rises from the press-fit hole, solidifying into an amorphous shape one by one, similar to when you peel shrimp or lobster by hand, forming the shape of natural peeled meat. do. To remove the product from the mold, open the mold in half and turn the inside of the mold downwards.Some of the material will fall down, but the starch that is the binder for the surimi may stick to it and be difficult to remove. In some cases, it is removed from the mold using a roll brush. Also, the inside of the mold is cleaned of starch and mold release agents using a brush and water (warm water) jet to prepare for the next repeated operation. In this way, it is possible to mold and mold the raw surimi to mechanically produce peeled meat-like foods mainly from crustaceans such as shrimp.

The second invention has a main part of the structure of the first invention, and the work is carried out while moving the mold, and the mold is placed under the device for applying the mold release agent and coloring dye. When the mold arrives, the spray nozzle approaches the press-fit hole of the mold and coats the inside of the cavity. Further, as the mold moves, when the mold comes to the position of the dough press-in device, the dough press-fit nozzle comes into close contact with the press-fit hole and press-fits the dough into the cavity. In this way, the mold can be successively moved between the heating position, the mold opening position, and the cleaning position of the mold inner surface, thereby making it possible to continuously manufacture products. However, the lever moving device is preferably a conveyor, and by supporting the mold on both sides of the conveyor and moving it,
If a long mold with many cavities is used and both ends of the mold are held by a conveyor chain, the mold can be moved very easily.

Then, by reheating the solidified material of the paste removed from the mold, the surimi paste filled in the mold is heated together with the mold, and when the temperature of the paste reaches approximately 50-60℃, it solidifies ( gelation). Generally, when a surimi product is heated to only 50 to 60°C, a phenomenon called "reversion" occurs, and part of the gel returns to sol. For this reason, it must be heated to nearly 90°C. In order to reach a high temperature of nearly 90 degrees Celsius in the mold, the dough must be cooked for a long time, which slows down the production cycle and increases the unit cost of the machine if a large number of molds are made, reducing efficiency. In view of this, the product temperature at which the primary product can be peeled off from the mold is 50.
It is taken out at ~60°C and sent to a secondary process where it is directly heated. Heating with steam, heating with far infrared rays, or heating with a gas burner, if done alone, will result in too dry results and the authentic texture cannot be obtained, but far infrared rays, gas burner, or both By combining this combination with steam heating and adjusting the heating ratio, a texture close to the real thing can be obtained.

(Example) Next, the present invention will be explained using an example.
The figure shows an example of an air system for operating the present invention, and a compressor 1 of approximately 7 kg/cm ² is used as the air supply source for driving compressed air. A part of the air pipe is introduced into the dye tank 2 to pressurize the dye liquid in the tank. There is a liquid pipe that leads the dye from the dye tank to the spray nozzle 3, and a control valve 4 in the liquid pipe
and the control valve 5 in the air pipe leading to the spray nozzle 3 are activated together. The air pipe is configured to be led to the spray nozzle 3 via the control valve 5 so that the dye can be sprayed from the spray nozzle. On the other hand, a raw paste made from fish meat paste is accumulated in a hopper 6 and is sent under pressure to a filling machine 8 by an extruder 7. The air pipe is connected to the extruder 7 via a control valve 9. Further, air pipes are connected to the switching valve 10 of the hopper, the actuating device 11 of the filling machine 8, and the cleaning cleaner 12. 13
is a shutoff valve. The mold 14 is configured to form a plurality of molds, and is arranged so that the insertion opening of the mold is below the nozzle 17 of the filling machine 8. The positional relationship between the filling machine and the mold changes according to the process of work.

As shown in FIG. 2, the mold 14 is a mold for peeled shrimp, for example, and has a cavity 15 formed therein. The mold may be a single mold as shown in the figure, or a multiple mold having a plurality of cavities 15. As the filling machine 8, a known quantitative filling device can also be used. (In other words, the collection of well-known and commonly used techniques (No. 21) published by the Patent Office on February 20, 1980.
The filling machine (shown on page) is shown in FIG.
A switching valve 18 is provided inside the hopper 6, a piston case 16 provided on the side of the casing 8, and a discharge nozzle 17 for communicating with each other as appropriate.
When moving the piston 19 in the direction, the valve 18 is switched to communicate the hopper 6 and the case 16, and a certain amount of kneaded material is filled into the case 16.
Thereafter, the valve 18 is switched to communicate the nozzle 17 and the case 16, and the piston 19 is moved in the direction of the arrow b in the figure to extrude a fixed amount of dough from the nozzle 17.

In the system diagram shown in FIG. 1, an extruder 7 is provided between the casing 8 and the hopper 6 shown in FIG. Valve 18 is actuated by actuating device 11 .

Next, to explain the manufacturing process, hopper 6
Fish meat surimi, starch as a binding agent, and finely divided paste food to give texture are mixed into the raw paste and accumulated as a raw paste. The cavity 15 of the mold 14 is coated with a mold release agent (an oil-based mold release agent commonly used for food products), the two halves of the mold are combined into a single body, and a colored food dye is sprayed into the cavity 15. Select the color of the dye that is appropriate for the product. Next, the machine 8 is operated to fill the raw dough into the cavity 15 and the nozzle 17 is filled with the raw material.
Fill from The paste is molded into a peel-like shape using a hollow mold. The filled mold 14 is heated to 80 to 90° C. by gas roasting for 1 to 1.5 minutes using a heating device (not shown) to heat and solidify the dough. Heating the mold with steam tends to make the exposed parts of the product too soft.
The product is removed at a temperature of around 60°C. After that, the mold 14 is divided into two parts, and the mold 14 is turned downward and passed through a brush roller (not shown), so that the product that is stuck to the mold 15 and cannot be removed can be peeled off.

The mold 14 is cleaned by spraying the cleaning cleaner 12 and water (warm water), brushing, etc., and the same process is repeated. The process cleverly utilizes a conveyor system that moves in a closed loop, allowing material to be fed in at one end and product automatically removed at the other end.

However, for pastes such as fish meat surimi, simply installing a hopper and relying on the gravity of the raw material and the suction force of the filling machine cannot sufficiently extrude the raw material when the raw material is heterogeneous, has high viscosity, and has poor fluidity. There is. In such a case, it is desirable that the extruder has a structure as shown in FIG. There is a piston 21 inside the cylinder 20, and as shown in the drawing, raw material is introduced above the piston 21, and compressed air at a constant pressure is introduced below the piston 21. The piston rod 22 detects the position of the piston, and the upper limit P and the upper limit of the piston are introduced. The position is detected at the lower limit Q. 23 is a raw material inlet, 24 is a raw material outlet,
25 is a compressed air inlet.

When the piston rod 22 reaches the upper limit P, the limit switch 46 is turned off and the raw material supply pump (not shown) is started. The raw material supply pump supplies more raw material into the cylinder than the raw material that the filling machine processes at once, and when the piston rod 22 turns on the limit switch 47 at the lower limit Q, the raw material supply pump stops, and after that, the air pressure applied to the piston 21 The raw material is supplied to the filling machine from the raw material outlet 24.
The raw material flowing out of the filling machine is supplied to the mold 14 through a nozzle 17. FIG. 5 shows the state of the tip of the nozzle for supplying the raw material, and the nozzle 17 is brought close to the mold 14 when supplying the raw material. There is a nozzle mounting base 26 at the tip of the nozzle, which moves up and down together with the nozzle.A nozzle movable part 27 is attached via a spring 28 to the tip of the nozzle mounting base 26, and a nozzle pad 29 is located at the end of the nozzle movable part 27. When the pad hits the nozzle, the spring 28 causes the pad to come into close contact with the upper surface of the mold, so that the material press-in hole of the mold matches the mouth of the nozzle. The nozzle pad 29 is preferably made of silicon.

The two-split mold 14 opens more or less depending on its internal pressure when filling with raw materials. Particularly when handling raw materials with high viscosity and poor fluidity, the pressure applied to the inside of the mold during filling tends to be high. This is especially true for molds such as shrimp molds, where the cross-sectional area decreases from the press-fit hole toward the tail. Especially in the case of a long mold having a plurality of cavities 15 in the bi-fold mold, even if both ends are sufficiently pressed to prevent the mold from opening, there is no gap between the two-fold molds. When the raw material is press-fitted, it opens instantly, and the raw material enters the gap, forming a thin film of burr around the molded product, reducing the product value, and a process to remove this burr is required. . To prevent this burr from occurring,
Normally, 6 to 8 cavities are configured in one mold, and the number of cavities in the mold that opens and closes at the same time is reduced to about 3 to 4, shortening the span of the mold, and reducing the internal pressure. Either increase the strength, or make the molds of each cavity fit together (uneven edges) to prevent burrs from forming, or reduce the press-in speed of raw materials so that the internal pressure does not rise too much. However, in either case, production capacity will be reduced and mold processing will be troublesome. As shown in the figure, a closing claw 30 having a tapered portion 31 is provided at the center of the nozzle mounting base 26, and a tapered metal fitting 32 is also provided at the upper edge of the mold 14. When the raw material is press-fitted into the mold, the base 26 descends and the tapered part 31 and the tapered fitting 32 engage with each other, thereby preventing the mold from opening due to the internal pressure when the raw material is press-fitted. In this way, there is no need to provide a separate fixing device for closing the mold, and there is no need to clamp the mold with a separate fixing device each time the mold is opened or closed.

The embodiment shown in FIG. 6 is a device for moving the mold 14 by a moving device, and is a side view of the mold driving device. Both ends of the mold 14 are supported by four upper and lower rollers 34 on both sides of the conveyor track 33, respectively. At both ends of the track 33, there are rotating plates 35 and 36 having four protrusions on the circumference.
The mold is moved by hooking the extensions at both ends of the shaft 37 for opening and closing the mold 14 one by one onto the protrusion of the rotary plate.
In the figure, the rotary plate is rotated clockwise. The power for rotating the rotary plates 35 and 36 is provided by the reciprocating piston cylinder 38. The stroke of this cylinder 38 corresponds to 1/4 rotation of the rotating plate. That is, the crank 39 is configured to rotate only in the right direction, and the right direction rotation is transmitted to the rotary plate 35 by the belt 48. Rotating plate 3
5 rotates in 1/4 rotation increments, moving the mold that was on the lower side of raceway 33 upward in 1/4 rotation increments, and
Press the mold on the top of 3. The mold is pushed and sequentially moves to the right along the upper track. Rotating plate 35
The rotation of conveyor drive wheel 4 is carried out via pulley 40.
1. Engaging pieces 43 are provided at intervals on the conveyor belt 42, and as the engaging pieces 43 move, the molds are moved below the track 33. Orbit 3
The rotating plate 36 at the other end of 3 is the rotating wheel 4 of the conveyor.
4 through a pulley 45 in 1/4 rotation increments. On the upper side of the track 33, the mold is carried in a closed state with the material press-in hole facing upward during processing steps from filling to heating, and is pushed and moved one after another at regular intervals.

Next, let's talk about the position of the mold and the manufacturing process.
The mold, which has been prepared to be suitable for the processing process below the track 33 and is closed around the shaft 37, is moved to the top of the track 33, and at position A, a mold release agent is sprayed into the cavity of the mold. , move to position B. Here, the spray nozzle 3 (see FIG. 1) descends, sprays the dye into the cavity, and ascends. At position C, the raw material press-in nozzle 17 (see FIG. 5) comes into close contact with the press-fit hole of the mold, and presses the raw material into the cavity. The air in the cavity is exhausted from the air vent hole, and the raw material is completely filled in the cavity. After press-fitting the raw material, the press-fitting nozzle rises, and the raw material is torn off on top of the mold. D is a heating section that heats the mold from the outside by gas roasting, and heats the mold to 80 to 90°C for 1 to 1.5 minutes to heat and solidify the raw material paste. At this time, the press-fit hole in the mold is open, so as the raw material solidifies, the amount of raw material remaining in the press-fit hole varies from mold to mold, and the parts in which the real shrimp were peeled differ from one shrimp to another. It can be shaped into a mold to resemble the shape of a real shrimp.

Thereafter, the mold is moved to the lower side of the track 33 by the rotary plate 36 and taken out at a temperature of about 60°C. E
At this position, the mold is opened by the opening/closing shaft 37 and divided into two parts, and since the open surface faces downward, the heated and solidified product falls downward. When a brush roller is applied to the open surface of the mold opened in F, it is possible to peel off the product that cannot be removed from the hollow mold.
In G, the mold is cleaned when it is opened and closed by a cleaning cleaner 12 (see Fig. 1), water (warm water) jetting and brushing, and the closed mold is moved by the rotary plate 35 to the track 33. Move to the top and repeat this operation.

In the heating solidification of the above product, an embodiment corresponding to the second invention is such that the raw material is heated together with the mold.
It solidifies (gels) when the temperature reaches 50 to 60℃, but if the surimi product is only heated to 50 to 60℃, it will “return”.
This phenomenon occurs, and part of the gel returns to sol. For this reason, it has to be heated to nearly 90℃,
If cooking is carried out inside the same mold, one product will be heated and cooked inside the mold for a long time, which increases the total number of molds and increases the cost of machinery and equipment. So the second
The second invention was that the raw material could be peeled off from the mold.
This was done noting that taking the product out of the mold at 60°C and heating it to a predetermined temperature using a separate heating device is much more advantageous in terms of the rotation rate of the machine. That is, in order to obtain the texture of real shrimp, a texture very close to that of the real shrimp can be obtained by combining far infrared rays, a gas burner, or a combination thereof with steam heating, and adjusting the heating ratio. When heating with steam only, far infrared rays only, or gas burner alone, the food becomes too dry or has too much moisture, making it difficult to produce the texture of real shrimp, lobster, crab, etc.

(Effects of the Invention) This invention is a fish paste product that includes a two-part mold in which the shape of peeled shellfish such as shrimp, crab claws, lobster, and abalone is formed on the inside; A heated and solidified product comprising a device for spraying a dye, a filling machine for press-fitting a paste of fish meat surimi into the mold, and a heating device for heating and solidifying the paste. This device is equipped with a means to remove the fish from the mold, so it is possible to produce high-quality seafood from fish meat, and in particular, to obtain food that resembles shelled crustacean meat with a special shape. The effects of this invention are extremely significant because products with shapes, colors, and textures that are close to the actual products can be obtained at low cost, and food of uniform size can be provided to the dining table. In addition, since the raw material is press-fitted into the mold and heated with the press-fit hole open, it is possible to obtain the shape of peeled meat with its head intact, especially in the case of shrimp-shaped molds.
Since the mold is prevented from opening when the raw materials are press-fitted, a product that is close to the real thing without burrs can be obtained, and the quality is also close to the real thing due to secondary heating.
Further, since processing is performed while moving the mold by a transfer device, products can be obtained continuously even though each processing is done in a batch system, making it extremely effective as a manufacturing device.

[Brief explanation of drawings]

Fig. 1 is an air pipe system diagram for explaining the functions of this device, Fig. 2 is a perspective view showing an example of a mold, and Fig. 3 is a perspective view showing an example of a mold.
Figure 4 is a sectional view showing an example of a filling machine, Figure 4 is a side sectional view showing an example of a raw material tank, Figure 5 is a side sectional view showing the tip of the raw material supply nozzle, and Figure 6 is a mold. The side view which shows an example of the drive device of this is shown. 1...Compressor, 2...Dye tank, 3
... Spray nozzle, 4, 5 ... Control valve, 6 ... Hopper, 7 ... Extruder, 8 ... Filling machine, 9 ... Control valve, 10 ... Switching valve, 11 ... Actuation device, 12 ...
...cleaning cleaner, 13...shutoff valve, 14...
Mold, 15...Cavity, 16...Piston case,
17...Nozzle, 18...Switching valve, 19...Piston, 20...Cylinder, 21...Piston,
22... Piston rod, 23... Raw material inlet,
24... Raw material outlet, 25... Compressed air inlet,
26... Nozzle mounting base, 27... Nozzle movable part, 28... Spring, 29... Nozzle pad, 30... Closing claw, 31... Taper part, 32
... Tapered metal fitting, 33 ... Raceway, 34 ... Roller, 35, 36 ... Rotating plate, 37 ... Shaft, 38
... Reciprocating piston cylinder, 39 ... Crank, 40 ... Pulley, 41 ... Conveyor drive wheel, 42 ... Conveyor belt, 43 ... Engagement piece,
44... Rotating wheel, 45... Pulley, 46, 47
...Limit switch, 48...belt.

Claims (1)

[Claims] 1. A device for applying a mold release agent and a coloring dye to the inner surface of the cavity of a food mold that is divided into two halves with a cavity of an arbitrary shape formed inside, and a device for applying a surimi paste into the cavity of the food mold. It consists of a device for press-fitting the dough, a device for heating the dough from the outside of the food mold, and a device for opening and taking out the heated and solidified product from the food mold, and the device for press-fitting the dough is separated from the food mold except during press-fitting. Food manufacturing equipment characterized by: 2. The food manufacturing apparatus according to claim 1, wherein the two-split food mold is made of metal and polytetrafluoroethylene is processed on the inner surface of the cavity. 3. The food manufacturing apparatus according to claim 1 or 2, wherein the food mold has a single cavity or a plurality of cavities. 4. Claims 1 to 4, wherein the food mold has a press-fit hole for the surimi and an air vent hole in a closed state.
The food manufacturing equipment according to any of Item 3. 5. The release agent and coloring dye application device comprises a spray device and a means for lowering a nozzle portion of the spray device to a press-fit hole in a food mold slider. The food manufacturing equipment described. 6. The device for press-fitting the surimi into the food mold is a quantitative filling device, and is configured such that the nozzle part of the filling machine is connected to the press-fit hole of the food mold, and the nozzle part is removed after filling the surimi into the food mold. A food manufacturing apparatus according to claim 1. 7. The food manufacturing apparatus according to claim 6, wherein a food-type opening stopper is attached to the nozzle part. 8. The food manufacturing apparatus according to claim 1, wherein the device for externally heating the surimi and the food mold is configured to heat the food mold from around the food mold using a gas burner. 9. Food production according to claim 1, wherein the means for taking out the heated and solidified food from the food mold comprises means for opening the food mold downward, and a rotating brush that comes into contact with the opened joint surface. Device. 10 A moving device for moving a halved food mold, a device for applying a release agent and a coloring dye to the inner surface of the closed food mold as the food mold moves, and a press fitter for press-fitting a slider into the food mold. a device for heating the surimi and the food mold, a device for opening the food mold and taking out the heated solidified product from the food mold, and a device for closing the food mold, A food manufacturing device comprising a reheating device for reheating the solidified product before transporting the final product. 11. The food manufacturing apparatus according to claim 10, wherein the reheating device is a combination of a far-infrared ray emitting device, a gas burner, or a combination of both and steam heating means.