JPH038191B2 - - Google Patents
Info
- Publication number
- JPH038191B2 JPH038191B2 JP61180924A JP18092486A JPH038191B2 JP H038191 B2 JPH038191 B2 JP H038191B2 JP 61180924 A JP61180924 A JP 61180924A JP 18092486 A JP18092486 A JP 18092486A JP H038191 B2 JPH038191 B2 JP H038191B2
- Authority
- JP
- Japan
- Prior art keywords
- cylindrical mold
- dough
- shape
- molding
- present
- 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 - Lifetime
Links
- 238000000465 moulding Methods 0.000 claims description 15
- 238000000034 method Methods 0.000 claims description 11
- 230000002093 peripheral effect Effects 0.000 claims description 7
- 239000000463 material Substances 0.000 description 9
- 239000002994 raw material Substances 0.000 description 7
- 235000013372 meat Nutrition 0.000 description 6
- 241000251468 Actinopterygii Species 0.000 description 5
- 241000238366 Cephalopoda Species 0.000 description 3
- 235000013365 dairy product Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 235000014594 pastries Nutrition 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Landscapes
- Fish Paste Products (AREA)
- Formation And Processing Of Food Products (AREA)
Description
【発明の詳細な説明】
（産業上の利用分野）
本発明は、竹輪等の魚肉練り原料、ソーセージ
等の畜肉練り原料、ようかん等の練り菓子原料、
チーズ等の乳製品練り原料を中空体に成形すると
きの成形方法に関する。Detailed Description of the Invention (Industrial Application Field) The present invention is applicable to fish meat paste raw materials such as bamboo shoots, meat paste raw materials such as sausages, pastry raw materials such as Yokan, etc.
This invention relates to a molding method for molding a dairy product paste material such as cheese into a hollow body.
（従来の技術）
従来、例えば中空練り製品である竹輪を成形す
る場合、魚肉等を原料とした練り原料をドラム上
で所定厚さの板状に成形し、この板状に成形した
練り原料を串の外周に巻き付けながら付着して串
付原料を成形し、そして、この串付原料に所定の
加熱処理を施したのち、最後に串を引き抜くこと
によつて中空体に成形するという方法が用いられ
ていた。(Prior art) Conventionally, when forming chikuwa, which is a hollow dough product, for example, a dough made from fish meat or the like is formed into a plate shape of a predetermined thickness on a drum, and the dough material formed into a plate shape is skewered. A method is used in which the skewered material is formed by wrapping and adhering it to the outer circumference of the skewer, and then the skewered material is subjected to a prescribed heat treatment, and finally the skewer is pulled out to form a hollow body. was.
（発明が解決しようとする問題点）
しかしながら、従来の串を用いた成形方法で
は、串に練り原料を付着成形させるものであるた
め、串に付着成形するのに十分な硬さにまで練り
上げる必要が生じるし、付着成形時に両端部に余
肉がはみ出して形状や重量が不均一になつたり、
特に、成形形状が円筒形に限られてしまうし、串
を抜く手間が必要になるなどの問題があつた。(Problems to be Solved by the Invention) However, in the conventional forming method using skewers, the kneaded raw material is attached to the skewers and molded, so it is necessary to knead the ingredients to a sufficient hardness for adhesion to the skewers. Also, during adhesion molding, excess material protrudes from both ends, resulting in uneven shape and weight.
In particular, there were problems such as the molding shape being limited to a cylindrical shape and the time and effort needed to remove the skewers.
（問題点を解決するための手段）
本発明は、上述のような従来の問題点を解決す
るためになされたもので、そのために本発明の中
空練り製品の成形方法では、
筒状成形型の内部に練り原料を入れ、筒状成形
型を回転させることにより遠心力で筒状成形型の
内周面に練り原料の中空体を成形させる構成とし
た。(Means for Solving the Problems) The present invention has been made to solve the conventional problems as described above, and for this purpose, in the method for molding a hollow kneaded product of the present invention, the inside of the cylindrical mold is The dough was put into the mold, and the cylindrical mold was rotated to form a hollow body of the dough on the inner peripheral surface of the cylindrical mold using centrifugal force.
（作用）
本発明の成形方法では、筒状成形型に練り原料
を入れ、これを回転させると、その遠心力で内部
の練り原料が筒状成形型の内周面に押し付けられ
て、その内周面上に沿つて練り原料の層が形成さ
れ、かつ内部には回転軸上に空間が形成されるこ
とから、この筒状成形型の内周面に練り原料の中
空体が成形される。(Function) In the molding method of the present invention, when a raw material is put into a cylindrical mold and rotated, the raw material inside is pressed against the inner peripheral surface of the cylindrical mold by the centrifugal force. Since a layer of the dough is formed along the circumferential surface and a space is formed inside on the rotation axis, a hollow body of the dough is formed on the inner peripheral surface of this cylindrical mold.
（実施例）
以下、本発明の実施例を図面により詳述する。
第１図は本発明実施例の成形方法を示しており、
この成形方法では、筒状成形型１が円筒形に形成
され、そしてこの筒状成形型１の内部に魚肉摺身
を原料とした練り原料２を入れ、次に筒状成形型
１の両端口１１，１１に回転軸体３，３を嵌合し
て、この回転軸体３，３を回転させることによ
り、筒状成形型１を回転させるようにしている。(Example) Hereinafter, an example of the present invention will be described in detail with reference to the drawings.
FIG. 1 shows a molding method according to an embodiment of the present invention.
In this molding method, a cylindrical mold 1 is formed into a cylindrical shape, and a dough 2 made of fish meat paste is put into the cylindrical mold 1. The cylindrical mold 1 is rotated by fitting rotary shaft bodies 3, 3 into the shafts 11, 11 and rotating the rotary shaft bodies 3, 3.
そして、この筒状成形型１の回転に伴い内部の
練り原料２は、その遠心力により筒状成形型１の
内周面１２に押し付けられ、その内周面１２に沿
つて練り原料２の層２１が形成され、かつ筒状成
形型１の内部には、回転軸上に空間２２が形成さ
れる。 As the cylindrical mold 1 rotates, the dough 2 inside is pressed against the inner peripheral surface 12 of the cylindrical mold 1 by centrifugal force, and the dough 2 is layered along the inner peripheral surface 12. 21 is formed, and a space 22 is formed inside the cylindrical mold 1 on the rotation axis.
尚、上述のようにして筒状成形型１の内部で練
り原料２の中空体を成形したのち、これを筒状成
形型１の一端口１１から押し出し、脱型させるこ
とになる。 Incidentally, after the hollow body of the dough 2 is formed inside the cylindrical mold 1 as described above, it is extruded from the opening 11 at one end of the cylindrical mold 1 and removed from the mold.
次に、第２図及び第３図はそれぞれ筒状成形型
の他例を示している。 Next, FIGS. 2 and 3 each show other examples of the cylindrical mold.
第２図で示す筒状成形型４は、軸直角方向の断
面形状が正方形に形成されている点に特徴があ
る。 The cylindrical mold 4 shown in FIG. 2 is characterized in that its cross-sectional shape in the direction perpendicular to the axis is square.
又、第３図で示す筒状成形型５は、その形状が
イカの形状に似せて作られており、この場合、イ
カの頭部となる一端部５１は傾斜状に塞がれてお
り、筒状成形型の成形時角度θを変化させること
によつて、練り原料６の層６１がこの一端部５１
において連続するようにしている。 Further, the cylindrical mold 5 shown in FIG. 3 is made to resemble the shape of a squid, and in this case, one end 51 that becomes the head of the squid is obliquely closed. By changing the molding angle θ of the cylindrical mold, the layer 61 of the dough material 6 forms at this one end 51.
It is made to be continuous.
以上、本発明の実施例を図面により説明した
が、本発明の具体的な構成は前記した実施例に限
定されることはなく、発明の要旨を逸脱しない範
囲の設計変更等があつても本発明の技術的範囲に
含まれる。 Although the embodiments of the present invention have been described above with reference to the drawings, the specific configuration of the present invention is not limited to the above-described embodiments, and the present invention may be modified without departing from the gist of the invention. falls within the technical scope of the invention.
例えば、本発明の成形方法は、魚肉、畜肉、小
麦粉、乳製品等の練り原料を使用した中空練り製
品の成形用として適用できる。 For example, the molding method of the present invention can be applied to molding hollow dough products using dough materials such as fish meat, livestock meat, flour, dairy products, and the like.
又、筒状成形型についても、その軸直角方向の
断面形状は、丸、三角、四角、多角等であつても
よいし、形状もストレート形状に限らず、異径形
状でよく、又、その材質や大きさも制限されるこ
とはない。 Also, regarding the cylindrical mold, the cross-sectional shape in the direction perpendicular to its axis may be round, triangular, square, polygonal, etc., and the shape is not limited to a straight shape, but may also be a shape with different diameters. There are no restrictions on material or size.
又、この筒状成形型は、脱型を容易にするため
に、軸方向に半割した割型にしてもよく、また、
筒状成形型の内周面に離型液を塗布したり、離型
紙を張るようにしてもよい。 In addition, this cylindrical mold may be split in half in the axial direction to facilitate demolding, and
A release liquid may be applied to the inner peripheral surface of the cylindrical mold or a release paper may be applied.
又、筒状成形型の回転手段にも限定はない。 Furthermore, there is no limitation on the means for rotating the cylindrical mold.
又、筒状成形型の内部に練り原料の中空体を成
形したのち、これを筒状成形型に入れたままで、
後の加熱工程で加熱するようにもできる。 Also, after forming a hollow body of the dough inside the cylindrical mold, it is left in the cylindrical mold,
It can also be heated in a later heating step.
（発明の効果）
以上説明してきたように、本発明の成形方法に
あつては、遠心力を利用した成形方法となるた
め、以下に列記するような多くの効果を得ること
ができる。(Effects of the Invention) As explained above, since the molding method of the present invention utilizes centrifugal force, it is possible to obtain many effects as listed below.
串が不要である。 No skewers required.
柔らかい練り原料でも成形が可能になる。 Even soft dough materials can be molded.
成形形状についても、円筒形に限らず、角筒
や異径筒、更にイカや魚、人参等の野菜の形状
等、種々の形状に成形できる。 The molding shape is not limited to a cylindrical shape, but can be molded into various shapes such as a square tube, a tube with different diameters, and the shape of vegetables such as squid, fish, and carrots.
外表面の艶がよい。 The outer surface has a good gloss.
形状が均一になる。 The shape becomes uniform.
製品重量の定量性が得られる。 Quantitative product weight can be obtained.
成形時間が短縮できる。 Molding time can be shortened.
第１図は本発明実施例の中空練り製品の成形方
法を示す説明図、第２図及び第３図は筒状成形型
の他例を示す断面図である。
１，４，５：筒状成形型、２，６：練り原料。
FIG. 1 is an explanatory view showing a method for forming a hollow kneaded product according to an embodiment of the present invention, and FIGS. 2 and 3 are sectional views showing other examples of a cylindrical mold. 1, 4, 5: cylindrical mold, 2, 6: raw material for kneading.
Claims (1)
形型を回転させることによる遠心力で筒状成形型
の内周面に練り原料の中空体を成形させることを
特徴とする中空練り製品の成形方法。1. A hollow kneaded product characterized by putting the dough into a cylindrical mold and rotating the cylindrical mold to form a hollow body of the dough on the inner peripheral surface of the cylindrical mold using centrifugal force. Molding method.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61180924A JPS6336758A (en) | 1986-07-30 | 1986-07-30 | Formation of hollow fish paste product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61180924A JPS6336758A (en) | 1986-07-30 | 1986-07-30 | Formation of hollow fish paste product |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6336758A JPS6336758A (en) | 1988-02-17 |
| JPH038191B2 true JPH038191B2 (en) | 1991-02-05 |
Family
ID=16091659
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61180924A Granted JPS6336758A (en) | 1986-07-30 | 1986-07-30 | Formation of hollow fish paste product |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6336758A (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| IT1242173B (en) * | 1989-12-01 | 1994-02-16 | Toyo Jozo Kk | HIGHLY SENSITIVE QUANTITATIVE ANALYSIS METHOD OF BILE ACIDS AND COMPOSITION FOR THE QUANTITATIVE ANALYSIS. |
| EP0493059B1 (en) * | 1990-12-28 | 1995-11-15 | Ahjikan Co. Ltd. | Continuously heat-cooking and shaping method for food and apparatus using the same |
| CN100345994C (en) * | 2005-07-22 | 2007-10-31 | 凤凰金具有限公司 | Austenitic nonmagnetic steel, and preparation method |
| CN114343217B (en) * | 2022-01-20 | 2023-02-24 | 胜田(福清)食品有限公司 | Energy-saving and loss-reducing full-automatic integrated bamboo wheel machine |
-
1986
- 1986-07-30 JP JP61180924A patent/JPS6336758A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6336758A (en) | 1988-02-17 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CA2250465C (en) | Method for making food article | |
| JPH038191B2 (en) | ||
| JPH0443606B2 (en) | ||
| JPH0319757Y2 (en) | ||
| JPS62259543A (en) | Production of fancy cake | |
| JPH0226310Y2 (en) | ||
| JPH09206030A (en) | Production of chikuwa (tubular roll of boiled fish paste) | |
| JPS61132160A (en) | Hollow molding method for minced meat | |
| JP3733568B2 (en) | Millet dumpling and its manufacturing method and manufacturing apparatus | |
| CN214316893U (en) | A forming and cutting device for preparing vegetable protein hand-shredded chicken nuggets | |
| JPH04144671A (en) | Continuous molding equipment for giaoz | |
| JP3057906U (en) | Processed cheese products | |
| JPS60214869A (en) | Apparatus for molding food | |
| JP3059288U (en) | Snow bun | |
| JPH0718297Y2 (en) | Confectionery machine | |
| JPS62104566A (en) | Production of composite food | |
| JPH07106133B2 (en) | Method for producing condensed meat food coated with collagen | |
| JPH0417028Y2 (en) | ||
| JPH0415034Y2 (en) | ||
| JPS58162268A (en) | Method and apparatus for preparation of "chikuwa" | |
| CN116058515A (en) | Manufacturing device and method of double-color sandwich imitation leather roll | |
| JPH0455649B2 (en) | ||
| JP6205553B2 (en) | Baked confectionery, manufacturing method thereof, and baked confectionery baking apparatus | |
| JPS6343907Y2 (en) | ||
| JPH0574336B2 (en) |