JPH0428347B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to a heating device for a pasted product such as kamaboko (kamaboko fish paste), which is heated by Joule heat by supplying electricity thereto.

(Prior art) Paste products such as kamaboko, chikuwa, and fish sausage are usually made by grinding fish meat with salt and forming a paste, which is then molded into a shape suitable for each product, and then the product, that is, the food, is shaped and sterilized. It is heated for. For this heating, a steaming method is often used, in which the product is heated by steam. Since this method requires time to heat, in order to achieve the desired heating in a short period of time, there is a method in which electricity is applied to the kneaded product and it is heated using Joule heat, as shown in Japanese Patent Publication No. 55-48789, for example. It is being adopted.

(Problems to be Solved by the Invention) In this type of heating device, electricity is applied to the conductive product using electrodes while the paste product is held between the electrodes, and the electrodes and the product are connected with each other. In order to avoid direct contact with the electrode, the product is covered with a water-permeable bag or the like, or a water-permeable membrane is interposed between the electrode and the product. As a result, when electricity is applied, water containing salt in the product permeates into the bag or membrane, allowing electricity to be applied between the electrodes, and also prevents part of the product from adhering to the electrodes. Become.

In order to develop a technology that can mass-produce paste products such as kamaboko with high efficiency using the above-mentioned heating method using Joule heat, we have conducted various experiments. It has been found that moisture content is important in achieving high quality heating. Up until now, attempts have been made to press the electrode against the dough product to allow the water contained in the paste product to penetrate into the membrane, allowing the current to flow. When electricity is applied to the paste products at the same time,
In some cases, electricity was not applied at a uniform current density throughout each kneaded product.

The present invention has been made in view of the problems of the conventional steam technology, and it is an object of the present invention to make it possible to simultaneously heat a large number of dough products to a desired temperature using Joule heat.

(Means for Solving the Problems) In order to achieve the above object, the present invention provides the above-mentioned guides on both sides of a guide that supports trays on which a plurality of dough products are placed at predetermined intervals so as to be freely conveyable in a substantially horizontal direction. Electrode plates that contact all end surfaces of the dough product are attached to the side surface of the tray so as to be movable toward and away from the tray, and are moved upwardly between the end surfaces of the dough product and the electrode plates on both sides of the guide. A water supply unit including a water-permeable film and supplying water to the water-permeable film is provided on both sides of the guide, and before the electrode plate contacts the end surface of the dough product through the water-permeable film, the water-permeable film is The device is a heating device for a dough product, in which a portion of the dough that comes into contact with the electrode plate and an end surface of the dough product is sufficiently supplied with water by the water supply section, and further, a plurality of dough products are placed at predetermined intervals. An energizing unit having a guide that linearly supports a plurality of placed trays, and having two electrode plates that are movable toward and away from each other and that come into contact with end surfaces of all of the dough products placed on the one tray. are arranged along the guide in a number corresponding to the number of trays supported by the guide, and on both sides of the guide plate, permeable water that moves upward between the end surface of the paste product and the electrode plate is arranged. water supply parts for supplying water to the water-permeable film are provided on both sides of the guide, and the electrode plates of all the electrode units are moved close to each other to reach the dough products placed on all of the trays. This is a heating device for a dough product, characterized in that electricity is applied at the same time.

(Function) When the electrodes are brought close to each other toward a tray on which a plurality of dough products are placed at predetermined intervals, each electrode plate comes into contact with the end surface of the dough product via a water-permeable film. Before the water-permeable film comes into contact with the dough, it is supplied with sufficient moisture in the water supply section, and then pulled upward from the water supply section, and the portion that has been sufficiently moistened is exposed to the end surface of the dough and the electrode plate. All of the kamaboko placed on the tray are energized under the same energizing conditions, and each kamaboko is heated. According to the heating method using Joule heat as in the present invention, there is no need to heat the dough from the outside as in the case of using steam, and the dough is heated entirely. A paste product with good texture can be obtained.

Further, each guide is adapted to support a plurality of trays on which a plurality of dough products are placed, and an energizing unit and a water-permeable film are provided corresponding to each of the trays. By operating multiple sets of units and energizing the dough on the guide at the same time, the dough can be heated with high efficiency.

(Example) Next, the present invention will be described in detail based on Examples of the present invention.

FIGS. 1 and 2 are schematic diagrams showing the entirety of a heating device for a dough product according to an embodiment of the present invention, and this device includes a device main body 11 and a cover portion 12. As shown in FIG. A guide 13 is provided along the longitudinal direction at the center of the device body 11 in the width direction. By means of this guide 13, as shown in FIG. 8, a tray 14 on which a plurality of dough products T are placed at predetermined intervals is supported so as to be freely conveyable in a substantially horizontal direction. Become.

In the illustrated embodiment, the paste product T is kamaboko, which is made by mixing auxiliary materials such as seasonings and starch with a paste of surimi formed by grinding fish meat with salt, and shaping the paste into a predetermined shape on a rectangular plate P. Molded. The kamaboko T pre-formed in this way is
After being allowed to sit for a predetermined period of time, for example, it is heated by this heating device. This kamaboko T has a length such that the ends slightly protrude from both ends of the plate P.
are integrated into one.

The device main body 11 of the heating device is shown in FIGS. 1 and 2.
Tray loading section 15 formed at the right end in the figure
is formed, and the guide 13 extends to this portion. FIG. 3 shows this tray loading section 15.
As shown in this figure, the tray 14 on which the paste product, that is, the kamaboko T is placed, is placed on the guide 13 at the tray loading section 15 thereof. Of the guide 13, the loading section 15
As shown in FIGS. 1 and 2, a tray ejection table 16 is connected to the opposite end of the tray discharging table 16, on which a pusher 18 driven by a pneumatic cylinder 17 is moved laterally. It is starting to move to . Kamaboko T after heat treatment is completed
are taken out from the discharge table 16 together with the tray 14 by the pusher 18, placed on the discharge conveyor 19, and discharged to the outside of the apparatus.

The length of the guide 13 extending between the carry-in section 15 and the discharge table 16 corresponds to the number of trays 14 supported by this guide 13. When a predetermined number of trays 14 are placed on this guide 13, a heating stage S is constructed at a position corresponding to each tray 14.

The number of trays 14 supported by the guide 13 can be set to any number depending on the number of kamaboko T that can be heated at one time, but in the case shown in the figure, 10 trays 14 are used. The length of the guide 13 is such that it is supported. However, guide 13
The intermediate part of the device including the is not shown.
A projection 20 for guiding a tray is formed on the surface of the guide 13 having a set length over almost the entire length, and the tray 14 has a groove 21 on its lower surface that engages with this projection 20. It is formed in the longitudinal direction as shown in FIGS. 6 and 8. However, as shown by the virtual line 20a in FIG. 6, the uneven relationship between the groove 21 and the protrusion 20 is set to be reversed,
A protrusion may be formed on the lower surface of the tray 14 and a groove may be formed on the guide 13. Then, as shown in FIG. 8, each tray 14 has the following:
Stoppers 22 are formed to extend in the width direction of the tray 14 in order to position the kamaboko T at predetermined intervals.

In order to convey the tray 14 from the tray carrying-in part 15 to the downstream side of the guide 13, a pushing cylinder 23 is installed inside the tray carrying-in part 15, as shown in FIG. A push rod 24 operated by this cylinder 23 reciprocates within a groove 13a formed in the guide 13. As shown in FIG. 1, the groove 13a is formed in the protrusion 20 and extends in the longitudinal direction to a predetermined length at the most upstream end of the guide 13.

Further, the number of kamaboko T placed on one tray 14 is five in the illustrated embodiment, but this number is also eight in consideration of heat treatment efficiency, similar to the number of trays 14. Alternatively, the number may be greater or less than five, such as ten, and can be set to any number.

For example, assuming that the guide 13 has a length that can support 10 trays 14,
Ten energizing units 25 are arranged along the guide 13 in the main body 11 of the apparatus corresponding to the number 4. As shown in FIG. 4 and FIG.
A rectangular electrode plate 2 having a length that contacts the end surface of
6a and 26b. These electrode plates 26
a and 26b are located on both sides of the guide 13, and are movable toward and away from each other toward the guide 13. This approach and separation movement is performed by a pneumatic cylinder 27, as shown in FIG.

A film unit 28 is arranged adjacent to each energizing unit 25, and ten film units 28 are arranged corresponding to the number of energizing units 25. Each film unit 28 is located on both sides of the guide 13, and
Each has a band-shaped water-permeable film 29a, 29b that moves upward between the end surface of the kamaboko T and the electrode plates 26a, 26b. As each of the water-permeable films 29a and 29b, a water-permeable film material such as cellophane, paper, cloth, etc. is used, and the electrode plates 26a,
It has a width that is approximately the same as the length of 26b. In addition, the respective water permeable films 29a, 2
9b is the supply roll 3 located inside the device main body 11.
It is unwound from 0a and 30b and wound onto take-up rolls 31a and 31b located above these. As a result, the water permeable films 29a, 29b
is transported upward.

On both sides of the guide 13, a number of mutually independent water tanks 32a, 32 corresponding to the number of water permeable films are provided.
b is installed. Therefore, guide 13
If the guide 13 supports 10 trays 14, 10 water tanks will be attached to each side of the guide 13, for a total of 20 water tanks. Each water tank 32
A, 32b are supplied with water through a water supply pipe 43.

A guide member 3 is used to guide the water permeable films 29a, 29b fed out from the supply rolls 30a, 30b into the respective water supply tanks 32a, 32b.
3 and 34 are provided, and a positioning member 3 is provided to set the portion of the water-permeable film that has passed through the water tank at a position slightly away from the end surface of the kamaboko.
5 and 36 are provided. These members 33~
36 may be all rotating members, that is, rollers, or may be non-rotating rod-shaped members.
Note that among the above-mentioned members, the member marked with the symbol a in FIG. The members marked with asterisks indicate members located on the opposite side from those described above.

For clarity of understanding, in FIG. 1, the electrode unit 25 is shown at the stage S closest to the discharge table 16, and the film unit 28 is omitted, and the stage S closest to the discharge table 16 is shown with the film unit 28 omitted, and the stage S closest to the discharge table 16 is shown with the film unit 28 omitted. The film unit 28 is shown and the electrode unit 25 is omitted.

The cover 12 is removable from the main body 11 for maintenance inside the heating device, and is made of a transparent member such as acrylic resin so that the inside can be viewed visually. Further, the water permeable films 29a and 29b are attached to the winding roll 3.
If it becomes unusable due to being wound around 1a, 31b, it will be discharged to the outside of the device. Therefore, each of the above-mentioned energizing unit 25 and film unit 28, including the water supply tank, is integrated into a module for one stage, and when discharging the used water permeable film to the outside, each module is It may be made to slide on both sides of the guide 13. In that case, these units are integrated for each stage by a support plate, frame material, etc. (not shown). However, the water supply tank may be fixed to the guide 13 by making the energizing unit 25 and the film unit 28 slide together. This guide 13 is fixed inside the device by a frame member 37 made of shaped steel or the like.

As shown in FIGS. 4 and 5, in order to clean the surface of the electrode plate, a cleaning member 38 having cloth or the like moves back and forth with a stroke equal to the length of the electrode plate. This reciprocating motion may be performed using a cylinder or even an endless chain.

To explain the procedure for heating a large number of kamaboko at the same time using the above-mentioned heating device of the present invention, first, a predetermined number of kamaboko T formed in advance on a plate p are arranged on a tray 14 shown in FIG. do. This arrangement direction is lateral to the tray 14, and both ends of the kamaboko T's are slightly protruding from the sides of the tray 14 and are positioned at a predetermined position by the positioning stopper 22. Become. Tray 1 on which a predetermined number of kamaboko T is placed
4 into the tray loading section 1 as shown by the arrow in FIG.
5 and set it at the upstream end of the guide 13.
At this time, the push rod 24 is at the rearward limit position as shown in the figure. In this state, when the cylinder 23 is driven, the tray 14
The tray 14 is moved forward by a predetermined stroke by the push rod 24 and carried into the heating device through the opening 12a formed in the cover 12 (see FIG. 3), and the tray 14 enters the groove 21. It moves while being guided by the protrusion 20 of the guide 13. This operation is performed for eight trays, for example, so that all the set number of trays 14 are supported on the guide 13.

In this state, the trays 14 are positioned at predetermined positions on each stage S, and each tray 14 has a kamaboko T at a predetermined position.
Since the kamaboko is positioned, the kamaboko can be positioned at a predetermined position with high precision. Incidentally, a stopper that can freely appear and retract from the surface of the guide 13 may be provided at least at the end of the stage so as to stop the tray that is to be positioned on the stage at the most downstream position. . Further, in order to drive each tray 14 to be carried in along the guide 13, the illustrated embodiment uses a cylinder 23, but instead of this, various conveying devices such as a ball screw can be used. It is.

Once a predetermined number of trays 14 are positioned with kamaboko pieces placed thereon, heating is started. At this time, each cylinder 27
is operated to move the electrode plates 26a and 26b constituting each energizing unit 25 closer to each other.
Then, as shown by imaginary lines in FIG.
It will come into contact with the end surface of the kamaboko T via 9b. The respective forward movement limit positions are determined by the electrode plates 26a, 26b coming into contact with the end surfaces of the plate P. In other words, the board P is integrated with the kamaboko T.
It also functions as a positioning member for the electrode plates 26a and 26b. The reason why the kamaboko plate P is also used as a positioning member is because of the manufacturing cost of the device.
Since the pneumatic cylinder 27 is used as a driving source for moving a and 26b toward and away from each other,
This is because it is difficult to perform positioning with high precision.

Therefore, if the electrode plates 26a and 26b are driven with a hydraulic cylinder or a ball screw type drive device so that the electrode plates 26a and 26b can be positioned relative to each other with high precision, the manufacturing cost will be high, but It is not necessary to use the kamaboko plate P for positioning the electrode plate. In this way, in the case of the type in which the plate P is not used as a positioning member, it is possible to conduct electrical heating on dough products other than kamaboko. When using the pneumatic cylinder 27 as in the illustrated embodiment, spring members (not shown) are attached to the electrode plates 26a and 26b to the rods of the respective cylinders 27 in order to absorb positioning errors caused by the cylinders 27. It is preferable to install it through the In addition, since each electrode plate 26a, 26b is a band-shaped plate, in order to ensure that they all come into contact with the end surface of the kamaboko, a guide member (not shown) is used to keep them parallel to each other while approaching each other. It is desirable to have a structure that moves away.

As mentioned above, the electrode plates 26a and 26b are shaped like kamaboko T.
Before contacting the end face of the winding roll 31, the winding roll 31 is wound up by a predetermined length by a driving means such as a motor (not shown). As a result, the water-permeable films 29a and 29b are supplied to the supply rolls 30a and 30a, respectively.
It is fed out from 30b and transported upward. Among these films 29a and 29b,
Along with this upward movement, the portion that will be located at the end surface of the kamaboko T will be placed in the water tank 3 until just before it.
It is immersed in water in portions a and 32b and contains sufficient moisture.

Therefore, since the electrode plates 26a and 26b come into contact with the water-permeable films 29a and 29b that are sufficiently moistened, the current supplied to the pair of electrode plates 26a and 26b is ,
A uniform current flows through each kamaboko, and by applying the current for a predetermined time, all kamaboko are heated to a predetermined temperature for a predetermined time. This temperature will be heated to about 80°C, but since there is a certain relationship between this temperature and the temperature that rises when the electrode plates 26a, 26b are heated by the kamaboko, the electrode plates 26a, 26b, The temperature of the kamaboko T can be estimated by providing a temperature sensor, such as a thermocouple type, on at least one of the parts 26b and detecting the temperature. The timing of stopping the energization can be controlled based on this detected temperature. A current supply device and an energization control unit to the electrode plate are not shown.

Since the temperature of the kamaboko rises to a desired level by energizing it, the temperature of the space atmosphere within the heating device also rises to some extent. For this reason, for example, when eight trays 14 are sequentially conveyed along the guide to a predetermined stage, the time required for conveyance, that is, the time that the trays stay in the apparatus before heating starts, is
The tray 14 that will be located on the downstream side is longer than the tray 14 that will be located on the upstream side of 3. Therefore, even if heating is actually started for the kamaboko on all the trays 14 at the same time, there is a possibility that the temperature of the kamaboko located on the downstream stage of the guide 13 will rise by then. However, in that case, the energization end timing may be set to be different between the electrode plates in each energizing unit 25 based on the detection signal from the temperature sensor described above. In order to make the temperature of each electrode plate 26a, 26b uniform overall before the start of energization, in order to cool the electrode plates 26a, 26b at the position where the electrode plates are farthest apart after the end of energization,
As shown in FIG. 4, cooling air may be blown onto the electrode plate from a tube 39.

After one energization is completed, the cleaning member 38 is moved to the surface of the electrode plates 26a, 26b with the electrodes returned to the retracted position before the next ten new trays 14 are transported. Clean each surface by moving along. This cleaning operation may be performed after multiple energizations have been completed. Further, as the cleaning member 38, a rotating brush may be used.

When discharging the heated kamaboko to the outside, a new tray 14, that is, a tray 14 on which unheated kamaboko is placed, is transported by the cylinder 23, and the trays 14 after heating are transferred one by one. It is conveyed to a discharge table 16, and from there is conveyed onto a discharge conveyor 19 by a pusher 18. This upper tray 14 is discharged to the outside of the apparatus by this conveyor 19. A conveyor may be built into the lower end of the apparatus in order to return the tray 14 from which the heated fish cakes have been removed to the upstream side of the apparatus.

FIG. 7 is a diagram showing a portion similar to FIG. 6 of a heating device according to another embodiment of the present invention, and in this case, the lower end surface of the tray 14 is flat, and a guide is similarly provided. The upper surface of 13 is also flat. In this case, the water tanks 32a, 32
The wall member b contacts the side surface of the tray 14 to guide the movement of the tray 14, and in this case the water level can be positioned higher. In addition, the cross-sectional shape of the upper part of the guide 13 is
It may be configured to have grooves including grooves 2a and 32b.

In the present invention, the water-permeable film that will be interposed between the kamaboko and the electrode plate is soaked in water in a water tank, and then the water-permeable film is soaked in water in a water supply tank. The invention is based on lifting upward from the water supply tank, and in addition to the various modifications mentioned above, for example, each tray 14 is conveyed not by the cylinder 23 but by a conveying means such as a chain conveyor. Modifications are also possible. However, in consideration of deterioration in positioning accuracy due to aging in the chain conveyor, it is desirable to use a system in which the tray 14 is conveyed by the cylinder 23.

Depending on the number of kamaboko fish cakes to be produced by heat treatment at one time, it is also possible to construct an apparatus having one set of energizing units, one film unit, and one water tank, each of which constitutes one stage. Further, the present invention can be applied to heating various other dough products other than kamaboko T.

(Effects of the Invention) As described above, according to the present invention, the water-permeable film interposed between the paste product and the electrode plate becomes sufficiently hydrated in the water supply section, and the water-permeable film interposed between the paste product and the electrode plate becomes in a state of being sufficiently hydrated. Since the electrode plates are located between the electrode plates, a uniform current is applied to each of the paste products without causing a conduction failure through the water-permeable film, and the desired result is achieved. It will definitely heat up to that temperature. Therefore, the heating yield is significantly increased, and the kneaded product can be heated efficiently. In addition, the paste product is heated throughout, resulting in a high quality product with a good texture.

Furthermore, by supporting trays each carrying a dough product on a plurality of guides, mass production efficiency can be greatly increased.

[Brief explanation of drawings]

FIG. 1 is a partially omitted plan view showing a heating device for a dough product according to an embodiment of the present invention, FIG. 2 is a cross-sectional view taken along the - line in FIG. 1, and FIG. 3 is a diagram showing FIGS. 4 is a sectional view taken along the - line in FIG. 1, FIG. 5 is a perspective view of FIG. 4, and FIG. 6 shows a part of the guide. 7 is a sectional view showing a part of a guide according to another embodiment of the present invention, and FIG. 8 is a perspective view showing a tray on which one dough product is placed. 13... Guide, 14... Tray, 25... Current supply unit, 26a, 26b... Electrode plate, 28...
...Film unit, 29a, 29b...Water permeable film, 32a, 32b...Water tank (water supply part),
T...Fried product (kamaboko), P...board.

Claims (1)

[Scope of Claims] 1. Electrode plates in contact with all end surfaces of the dough products are mounted on both sides of a guide that supports a tray on which a plurality of dough products are placed at predetermined intervals so as to be conveyable in a substantially horizontal direction. A water-permeable film is mounted on both sides of the guide so as to move toward and away from the side surface of the guide, and a water-permeable film is provided on both sides of the guide and moves upward between the end face of the dough and the electrode plate, and water is allowed to flow into the water-permeable film. Water supply parts for replenishment are provided on both sides of the guide, and before the electrode plate contacts the end surface of the dough product through the water permeable film, the electrode plate and the end surface of the dough product come into contact with the water permeable film. A heating device for a dough product, wherein the water supply section sufficiently supplies water to the part where the dough is heated. 2. It has a guide that linearly supports a plurality of trays on which a plurality of dough products are placed at predetermined intervals, and is movable towards and away from each other.
An energizing unit having two electrode plates in contact with the end surfaces of all the dough products placed on one tray is arranged along the guide in correspondence with the number of trays supported by the guide, and A water-permeable film is provided on both sides of the plate and moves upward between the end face of the paste product and the electrode plate, and a water supply section for replenishing water to the water-permeable film is provided on both sides of the guide. A heating device for a pasted product, characterized in that the electrode plates of the electrode unit are moved close to each other so that the pasted products placed on all of the trays are energized at the same time.