JPH0579304B2 - - Google Patents

Description

[Detailed Description of the Invention] (Industrial Application Field) The present invention, when heating a pastry product such as kamaboko, supplies a constant current to the product through electrodes, and the voltage applied between the electrodes does not exceed a set value. The present invention relates to a current control device in a heating device for a pastry product, which has a function to limit the current.

(Prior art) Paste products such as kamaboko, chikuwa, and fish sausage are usually made by grinding fish meat together with seasonings and forming a paste, which is then molded into a shape suitable for each product. It is heated to do this. For this heating, a steaming method is often used, in which the product is heated by steam. Since this method requires time to heat, a method of heating the kneaded product with electricity and using Joule heat, which should achieve the desired heating in a short time, is proposed, for example, as shown in Japanese Patent Publication No. 2-40306. It is being adopted.

(Problem to be Solved by the Invention) However, even if it is attempted to heat the sheet kamaboko by applying the technology related to such a conventional heating device, the heating of the sheet kamaboko cannot be done under regulated conditions as described later. Because it has to be done in
It was necessary to devise some kind of ingenuity for the heating.

In other words, when heating ita kamaboko, it is necessary to heat it with the board that serves as the kamaboko's stand attached, so the stand gets in the way and the electrodes that are energized cannot be pressed with sufficient pressure. There was a demand for the development of a technology that would allow stable current flow even when the electrodes were in slight contact.

Generally, a dough product such as a kamaboko has a very large resistance value at the initial stage of heating, so when constant current control is performed, a considerable voltage is applied between the electrodes. At this time, if the electrode is in contact with the dough with sufficient pressure, it can be said that sparks are almost never generated between the electrode and the dough, but if the contact pressure of the electrode is small, there is a high probability that sparks will occur. becomes larger. If a spark were to occur, that part would burn and the visual quality of the product would be impaired.

The present invention was made in view of these conventional problems, and aims to prevent the voltage applied between the electrodes during heating from exceeding a set value, and to prevent the current flowing between the electrodes from exceeding the set value. An object of the present invention is to provide a current control device in a heating device for a pastry product that controls the current so as not to exceed the current level.

(Means for Solving the Problems) To achieve the above object, the present invention provides a heating device for a pastry product in which both ends of a board of kamaboko are sandwiched between a pair of electrodes, and the pair of electrodes is energized to heat the dough.
It has a voltage control means that performs constant current control so that the current value flowing from the pair of electrodes to the sheet kamaboko does not exceed a set value, and also controls the voltage value applied between the electrodes so that it does not exceed the set value. It is characterized by:

In addition, in a heating device for a paste product, in which a plurality of pairs of electrodes are provided to sandwich both ends of the plate kamaboko, and a number of plate kamaboko are simultaneously heated and processed by applying current to the plurality of electrode pairs, each of the plate kamaboko is Constant current control is performed so that the current value flowing through the electrode pairs does not exceed a set value set collectively for the plurality of electrode pairs, and the voltage value applied to each electrode pair does not exceed the set value. The invention is characterized in that it has a voltage control means that limits the voltage to .

(Function) First, the board kamaboko is sandwiched between a pair of electrodes, and at the moment when electricity starts flowing between the electrodes, a voltage up to a set voltage is applied between the electrodes. By setting this set value to an optimum value, generation of sparks between the electrode and the dough can be prevented.
When heating of the kamaboko begins in this manner, its resistance value gradually decreases. Along with this, the current value increases, but in order to prevent this current value from exceeding the set value, the voltage value applied between the electrodes is lowered so that heating is performed at the set current value. do. Therefore, a voltage higher than the set value is not applied to the board kamaboko, and a current higher than the set value is not applied to the board kamaboko. Therefore, heating can be performed under stable current supply conditions. The above also applies to the case where multiple pieces of kamaboko are heated at the same time.

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

FIG. 1 is a sectional view of a main part of a heating device for a dough product to which the current control device of the present invention is applied.

A guide 10 is provided along the longitudinal direction in the widthwise central portion of the heating device main body. By means of this guide 10, a tray 11 on which a plurality of dough products T are placed at predetermined intervals, as shown in FIG. 2, is supported so as to be freely conveyable in a substantially horizontal direction. ing.

In the illustrated embodiment, this paste product T is kamaboko, which is made by mixing auxiliary raw materials such as seasonings into a paste of surimi formed by grinding fish meat together with seasonings, etc.
It is formed into a predetermined shape on a rectangular plate P. The kamaboko T formed in advance in this manner is heat-treated by this heating device. This kamaboko T has a length such that its ends slightly protrude from both ends of the plate P, and is integrated with the plate P.

The number of trays 11 supported by the guide 10 can be set to any number depending on the number of kamaboko T that can be heated at once, but in this embodiment, 10 trays 11 are supported. The length of the guide 10 is such that it is supported. A tray guiding protrusion 12 is formed on the surface of the guide 10 having a set length over almost the entire length.
As shown in FIG. 2, the tray 11 has a groove 13 formed in its lower surface in the longitudinal direction to engage with the protrusion 12. As shown in FIG. And each tray 11
In order to position the kamaboko T at predetermined intervals, stoppers 14 are formed extending in the width direction of the tray 11. This tray 11 is transported along the guide 10 by a transport mechanism (not shown).

The number of kamaboko T placed on one tray 11 is
In the illustrated embodiment, there are five trays, but similarly to the number of trays 11, this number can be set to any desired number in consideration of heat treatment efficiency.

The energizing unit that energizes the kamaboko will be placed corresponding to the position of the tray 11 during heating.
Assuming that the length is sufficient to support 10 trays 11, 10 energizing units will be arranged along the guide 10 in the main body of the apparatus, corresponding to the number of trays 11. Each energizing unit has 1
It has rectangular electrode plates 15a and 15b having a length that contacts the end surfaces of all the kamaboko T placed on one tray 11, five kamaboko T in the illustrated case. These electrode plates 15a and 15b are connected to the guide 1
They are located on both sides of the guide 10 and can move toward and away from each other. These electrode plates 1
The movement of 5a and 15b toward and away from each other is performed by a pneumatic cylinder (not shown).

Adjacent to each of these energizing units, film units (not shown) are arranged, and ten film units are arranged corresponding to the number of energizing units. Each film unit is located on both sides of the guide 10, and is located at the end surface of the kamaboko T and the electrode plates 15a, 15, respectively.
It has band-shaped water-permeable films 16a and 16b that move upward between the film and the film. Further, the respective water-permeable films 16a and 16b are unwound from a supply roll (not shown) located within the main body of the apparatus, and wound onto a take-up roll located above these. As a result, the water permeable film 16a,
16b is conveyed upward.

On both sides of the guide 13, a number of mutually independent water tanks 17a, 17 corresponding to the number of water permeable films are provided.
b is installed. Therefore, guide 10
supports this tray 11, a total of 20 water tanks, 10 on each side of the guide 10, will be attached.

Water permeable film 1 fed out from the supply roll
In order to set the part of 6a and 16b that has passed through the water tank at a position slightly away from the end face of the kamaboko,
Positioning members 18a and 18b are provided.

A current control device A consisting of a circuit configured as shown in FIG. 3 is connected to each of the above-mentioned energizing units. Power from the AC power supply 20 is supplied to the power regulator 2 via a no-fuse breaker 21 and an isolation transformer (not shown) as necessary.
2. The power regulator 22 has an electrode plate 15
a, 15b to flow the current set by the current setter 23 to the kamaboko T, and apply a voltage limited to the voltage set by the voltage setter 24 between these electrode plates. It is. The current flowing through the kamaboko T is detected by a current detector 25, and the detected value is fed back to the power regulator 22. As a result, a preset current flows through the kamaboko T during heating, thereby heating the kamaboko. The value of the current flowing through the kamaboko T is set by the setting device 23.
It can be set arbitrarily by . The power regulator 22 also has a function as a limiter that regulates the applied voltage so that a voltage higher than the voltage value set by the voltage setting device 24 is not applied between the electrode plates 15a and 15b. Therefore, the voltage setting device 24 can adjust the maximum value of the applied voltage.

If this voltage is set to the optimum voltage by the voltage setting device 24, the voltage applied to the electrode plates 15a, 15b at the start of energization can be made below the set value, as shown by the dashed line in FIG. The generation of sparks between these electrode plates 15a, 15b and the fish paste T is reliably prevented. For this reason, as shown by the dotted line in the figure, if the kamaboko does not function as a limiter, a current that temporarily exceeds the set current value may flow through the kamaboko. This makes it possible to conduct stable energization.

In the illustrated embodiment, ten current control devices A are provided to match the number of current supply units. When multiple current control devices A are provided in this way,
If the current output from each current control device was adjusted individually, the operation would be troublesome, so a collective setting device 30 is provided as shown in FIG. Setting values for devices A ₁ to A ₁₀ can be set at once. still,
In this case, the current setter 23 included in each current control device A functions for fine adjustment of the current output from each power regulator 22.

To explain the procedure for heating a large number of kamaboko at the same time using the heating device of the present invention described above, first, a predetermined number of kamaboko T formed in advance on a plate P are arranged on a tray 11 shown in FIG. do. This arrangement direction is lateral to the tray 11, and both ends of the kamaboko T's are slightly protruding from the sides of the tray 11 and are positioned at a predetermined position by the positioning stopper 14. Become. Tray 1 on which a predetermined number of kamaboko T is placed
1 is carried into a tray carrying section provided in the main body of the apparatus, and set at the upstream end of the guide 10. Next, the tray 11 is guided by the protrusion 12 of the guide 10 inserted into the groove 13 and moves. This operation is performed for eight trays, for example, so that all the set number of trays 11 are supported on the guide 10.

Once a predetermined number of trays 11 are positioned with kamaboko pieces placed thereon, heating is started. At this time, the electrode plates 15a and 15b constituting each energizing unit are moved close to each other by a cylinder (not shown). Then, as shown by the imaginary lines in FIG.
It comes into contact with the end surface of the kamaboko T through the .

The electrode plates 15a and 15b are made of water permeable film 16.
Initially, the kamaboko T with a large resistance value is passed through a and 16b.
When the kamaboko T comes into contact with the end face of the kamaboko T, from that moment, a current starts flowing through the kamaboko T from the power regulator 22 shown in FIG. 3 as shown by the solid line in FIG. As shown in FIGS. 3 and 5, this current value in a steady state is determined by the current setting device 23 and collective setting device 30 of each current control device A ₁ to A ₁₀ provided for each energizing unit. It is set in advance by.
At this time, the power regulator 22 applies a voltage that rises rapidly so that the current of the set value flows through the kamaboko T, but this applied voltage is applied to the voltage setter 22 as shown by the dashed line in the figure. The voltage can be suppressed by the voltage value set by . If the upper limit value of the applied voltage is set in this manner, generation of sparks between the electrode plates 15a, 15b and the kamaboko T, which are not in contact with sufficient pressure, can be reliably prevented. In addition, since the current value flowing through the kamaboko T does not exceed the value set by the current setting device 23, heating can be performed under extremely stable energization conditions. Such control is
This will be done independently for each energizing unit.

The water-permeable films 16a and 16b are wound up to a predetermined length by a drive means such as a winding roll motor (not shown) before the electrode plates 15a and 15b come into contact with the end surface of the kamaboko T as described above. Become.
As a result, the water-permeable films 16a and 6bb are each unwound from the supply roll and transported upward. This film 16a, 16
The portion of portion b that will be located at the end surface of the kamaboko T as it moves upward is immersed in water in the water tanks 17a and 17b until just before that portion, and contains sufficient moisture. .

Therefore, since the electrode plates 15a, 15b come into contact with the water-permeable films 16a, 16b that are sufficiently moistened, the current supplied to the pair of electrode plates 15a, 15b 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.

In this way, the voltage applied between the electrode plates 15a and 15b is controlled so that it does not exceed the set voltage, and since a constant current value flows through the kamaboko through the water-permeable film, the voltage applied between the electrode plates 15a and 15b is Sparks are prevented from occurring between the kamaboko and the kamaboko, and heating processing can be performed under extremely stable conditions.

(Effects of the Invention) As described above, according to the present invention, the voltage between the electrodes that energizes the kamaboko board is prevented from exceeding the set voltage, and the heating is performed with a constant current, so that it is possible to always This means that heating processing can be performed under stable conditions.

[Brief explanation of the drawing]

FIG. 1 is a sectional view of a main part of a heating device for a dough product to which the current control device of the present invention is applied, and FIG. 2 is a perspective view showing a tray on which one dough product is placed.
FIG. 3 is a schematic configuration diagram of a current control device according to an embodiment of the present invention, and FIG. 4 is a diagram showing a situation in which the voltage applied to a dough product is limited by the current control device shown in FIG. 3. , FIG. 5 is an overall configuration diagram of an energization control device for a heating device for a thermal product according to an embodiment of the present invention. 10...Guide, 11...Tray, 15a, 1
5b... Electrode plate (electrode), 16a, 16b... Water permeable film, 17a, 17b... Water tank, 22
...Power regulator, 25...Current detector, 30...
Batch setting device, T... paste product (kamaboko), P... board.

Claims (1)

[Scope of Claims] 1. In a heating device for a paste product in which both ends of a plate kamaboko are held between a pair of electrodes and heated by applying electricity to the pair of electrodes, a current value flowing from the pair of electrodes to the plate kamaboko is set. 1. A current control device for a heating device for a pastry product, characterized by comprising voltage control means for controlling a constant current so that the value does not exceed a set value, and limiting the voltage value applied between the electrodes so that the value does not exceed a set value. 2. In a heating device for a paste product, which is provided with a plurality of pairs of electrodes that sandwich both ends of a sheet kamaboko, and heats a large number of sheet kamaboko at the same time by applying current to the plurality of electrode pairs, each electrode is heated through the sheet kamaboko. Constant current control is performed so that the current value flowing through the electrode pairs does not exceed the set value set collectively for the plurality of electrode pairs, and the voltage value applied to each electrode pair does not exceed the set value. 1. A current control device in a heating device for a dough product, characterized by having a voltage control means for limiting.