JPH0574340B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Field of Application] The present invention particularly relates to a method and apparatus for continuously roasting plate nori. [Conventional technology] Conventionally, when roasting sheet nori to make roasted seaweed, a heating device incorporating an infrared sheathed heater or a nichrome wire has generally been used, and the browning cannot be determined by the naked eye of an expert. The heat source was adjusted by For this reason, individual differences inevitably occur, making it difficult to obtain uniform roasted seaweed for all products, and overcooking can greatly damage major components of seaweed, such as chlorophyll. There was a problem. In order to solve this problem, for example,
As described in JP-A-148960 and JP-A-59-102487, it has been proposed to determine the color tone of sheet nori using a color difference meter. [Problems to be solved by the invention] However, the roasting equipment itself is relatively large in the current nori roasting equipment, and the heat source itself requires relatively high power, such as an infrared sheathed heater or a nichrome wire. Because it uses a heat source,
It is difficult to apply this method to processes that require delicate temperature control, such as seaweed roasting, and it has the disadvantage that it cannot be operated continuously. The purpose of the present invention is to provide a roasting method and device that eliminates the drawbacks of conventional seaweed roasting, automates seaweed roasting, saves energy and labor, and eliminates damage to active ingredients. There is a particular thing. [Means for Solving the Problems] The present invention adopts a far-infrared heating method for roasting the plate nori, detects the color tone of the surface of the roasted seaweed after roasting, and detects the color tone of the surface of the roasted seaweed. By controlling the heating temperature or running speed based on the variation in color tone, the roasting of seaweed can be automatically adjusted, thereby achieving the above object. [Example] Hereinafter, an example of the present invention will be described with reference to the drawings. FIG. 1 is a first embodiment showing the basic aspect of the present invention. In the figure, dry plate nori 1, which is raw material nori, enters a heating device 2 from one end of a conveying device such as a belt conveyor, and then passes through a colorimetric sensor section 3 provided adjacent to the delivery side of the heating device 2. Then, the product 4 is carried out from the other end of the conveying device. As the heating device 2, for example, as shown in FIG. 2, a far-infrared tunnel type roasting device having a built-in far-infrared pipe heater 5 is used. A plurality of far-infrared pipe heaters 5 are disposed above and below the traveling line 6 of the dried seaweed 1 and parallel to the dried seaweed 1, and emit far-infrared rays having a wavelength of, for example, about 5 μ to 1000 μ. In addition, a predetermined number of temperature sensors 7 are provided in the heating device 2.
are arranged, and the outputs of these temperature sensors 7 are supplied to the general controller 9 via the temperature measuring device 8. Based on this, the amount of heat generated by the far-infrared pipe heater 5 is controlled via a heating control device 10 such as a thyristor. Further, the conveyance device in the heating device 2 is driven by a motor 11, and the conveyance speed is detected by a speed sensor 12, and is supplied to the general controller 9 via a speed detection device 13, and based on the output of the general controller 9. By controlling the motor 11 via the speed control device 14, the conveyance speed is set to a predetermined speed. The colorimetric sensor section 3 includes colorimetric sensors 15a, 15.
b is provided, the product 4 is irradiated with light from a projector (not shown), the reflected light from the surface of the product 4 is supplied to the colorimetric sensors 15a, 15b, and the output of the colorimetric sensor 15a is the sample The output of the colorimetric sensor 15b is supplied to the continuous automatic colorimetric system 17 through the detection unit 16 for zero setting, and the Y value, which is the color measurement measure of the product 4, is supplied to the continuous automatic colorimetric system 17 for zero setting. is measured, and furthermore, the output of the continuous automatic color measurement system 17 is supplied to the comprehensive controller 9. Also, the general controller 9 includes a speed setting device 1.
8. The operation is programmed by supplying each setting signal from the speed setting device 19 and the color tone setting device 20. Next, a method for roasting seaweed according to the present invention will be explained. First, the speed setting device 18, the temperature setting device 19, and the color tone setting device 20 set the conveyance speed, the heating temperature by the far-infrared pipe heater 5, the color tone of the roasted seaweed to be roasted, etc. to appropriate values, and also control the speed. Set whether to give priority or temperature priority. Note that speed priority means controlling the degree of roasting of seaweed by changing the conveyance speed, and temperature priority means controlling the degree of roasting of seaweed by changing the heating temperature. Next, the far-infrared pipe heater 5 is energized to raise the temperature to a predetermined temperature. Next, motor 1
1 is energized to start the operation of the conveying device, and a plurality of sheets of dried seaweed 1 are continuously carried into the heating device 2,
While moving within the heating device 2 at a predetermined conveyance speed, the dry plate nori 1 is roasted by far infrared rays from the far infrared pipe heater 5. In the present invention, since the dried seaweed is roasted using far infrared rays, the energy of the far infrared rays is absorbed by the organic molecules of the organic substances that make up the dried seaweed.
Dried seaweed can be roasted efficiently. That is, since dried seaweed has a strong absorption band in the far-infrared region, far-infrared rays from the far-infrared pipe heater 5 are efficiently absorbed. Therefore, the power used to roast the dried seaweed can be reduced.
Furthermore, since the heating efficiency is high, the temperature can be raised to the required temperature in a short time during heating. Furthermore, since the dried seaweed can be sufficiently roasted while keeping the heating temperature low, deterioration in the quality of the dried seaweed due to roasting is reduced. The roasted seaweed, that is, the product 4, carried out from the heating device 2 is conveyed to the colorimetric sensor unit 3, where the colorimetric sensors 15a and 15b detect the browning color of the product 4, and the product 4 is supplied to the continuous automatic colorimetric system 17. However, this continuous automatic color measurement system 17 detects the degree of baking for one out of every plurality of products 4, for example, one out of every five, and indicates blue when underburning, green when appropriate, and When the alarm is over, a red lamp (not shown) lights up. Note that the degree of baking is correlated with the Y value, which is the color measurement measure of the product 4, so it is determined by detecting the Y value. That is, the colorimetric sensor unit 3 measures the Y value of the product 4, and the far infrared pipe heater 5 or the motor 11 is operated so that the Y value becomes a predetermined value.
If this is controlled by feedback, a high quality product 4 can be obtained through automatic control. Note that this Y value is determined in advance through experiments or the like. For example, by changing the heating temperature and conveyance speed to change the degree of grilling of seaweed, products with three levels of insufficient, adequate, and excessive are made, and the Y value is measured and classified using a color difference meter.
As a result of averaging 20 sheets, the relationship between the degree of grilling and the Y value is shown in Table 1.

[Table] When the number of times that under-baking or over-baking has been detected accumulates to a plurality of times, for example four times, the conveyance speed or temperature is controlled. For example, when priority is given to conveyance speed, the output of the general controller 9 is supplied to the speed control device 14 to control the rotational speed of the motor 11 to increase or decrease the conveyance speed, and when priority is given to temperature, the output of the general controller 7 is is heating control device 1
0, the energization of the far infrared pipe heater 5 is controlled and the temperature is increased or decreased so that the Y value becomes a predetermined value, that is, the product 4 is baked appropriately. . Therefore, according to the present invention, even if the conditions change due to a change in the moisture content in the dried plate nori 1, which is the raw seaweed, or a change in the outside temperature, the detected Y value can be maintained at a predetermined value. Feedback control allows automatic operation to be easily performed, and roasted seaweed of stable quality can be produced without the need for skilled personnel. Note that these operations are programmed into the general controller 9 and are executed according to predetermined procedures. Table 2 shows examples of various programs.

[Table] In addition, Table 2 shows 1 for every 2 to 10 sheets of roasted seaweed passed through.
The Y value is measured by irradiating the roasted seaweed with a projector (not shown) at a rate of 1.5 times, and the conveyance speed is increased or decreased based on the measurement results, and the relationship between the speed conversion unit and the stable Y value is determined. This is what we investigated. For example, in Table 2, if you irradiate every 5 sheets of seaweed once and measure the Y value, and increase or decrease the conveyance speed in units of ±12 mm/sec according to the measurement results, the variation in the Y value will be 1.0. %. Regarding the taste, taste, and texture of the roasted seaweed roasted by the conventional seaweed roasting device using an infrared sheathed heater or nichrome wire as the heater, and the first embodiment using the far-infrared pipe heater 5
A sensory test was conducted on 15 subjects, and the results shown in Table 3 were obtained. Note that the numbers in the table indicate the number of people who judged that one was preferable, or the number of people who judged that there was no difference.

[Table] In other words, the result was that the roasted seaweed according to the first example was more preferable in terms of taste, flavor, and texture. In the first embodiment, the far-infrared pipe heater 5 was used as the heater of the heating device 2, but in the second embodiment of the present invention, a far-infrared pipe heater 5 as shown in FIG. 3 was used instead of the far-infrared pipe heater 5. A far infrared panel heater 21 is used. As shown in detail in FIG. 4, the far-infrared panel heater 21 includes a heat generating cable 23 disposed along the inside of a radiation plate 22 made of a surface-treated stainless steel plate, and a stainless steel reflector 24 further inside the radiation plate 22. and a heat insulating material 25 are provided, and these are surrounded by a cover 26 made of a stainless steel plate. When this far-infrared panel heater 21 is used, the radiation efficiency is high in the far-infrared region with a wavelength of 3 to 20μ, and the radiation surface is flat, so
By arranging the far-infrared panel heater 21 so that the surface of the dried seaweed 1 is parallel to the surface of the dried seaweed 1, the dried seaweed 1 can be roasted uniformly and efficiently. The quality analysis values of the roasted seaweed produced according to the second embodiment of the present invention are shown in Table 4, together with the quality analysis values of the raw material sheet seaweed and the roasted seaweed produced using the conventional apparatus.
Note that the numbers in the table indicate the weight (mg/%) of each component.

[Table] As is clear from Table 4, according to the second example of the present invention, the component decomposition rate due to roasting is lower overall and the main components contained are larger than the roasted seaweed produced by the conventional apparatus. In other words, the quality of the product becomes higher. Further, when the far-infrared panel heater 21 is used, the heating efficiency is higher than that of the far-infrared pipe heater 5, so that the temperature can be raised to the required temperature in a short time during heating. FIG. 5 shows a conventional seaweed roasting apparatus using an infrared sheathed heater or a nichrome wire as a heater, a first embodiment using a far-infrared panel heater 5, and a second embodiment using a far-infrared panel heater 21, respectively. It is a graph showing a temperature increase curve, where the horizontal axis represents time and the vertical axis represents temperature. As is clear from FIG. 5, according to the second embodiment, it is possible to raise the temperature to a predetermined level in an extremely short time compared to the conventional device and the first embodiment, and it is also possible to raise the upper limit temperature. be. Furthermore, since the heating efficiency is high when the far-infrared panel heater 21 is used, the roasting efficiency (roasting number/KW) can be increased as shown in Table 5.

〔Effect of the invention〕

According to the present invention, dried seaweed is roasted using far infrared rays, and the degree of burntness of the roasted seaweed as a product is detected by a colorimetric sensor, and the roasting temperature and conveyance speed are automatically controlled based on this detection output. Therefore, the following effects can be obtained. (i) It is possible to continuously obtain roasted seaweed of uniform and high quality without the need for skilled workers. (ii) It is possible to obtain grilled seaweed with high quality flavor and less damage to the main components. (iii) Almost all microorganisms can be killed. (iv) Power consumption is reduced.

[Brief explanation of the drawing]

Fig. 1 is a schematic diagram of a seaweed roasting device according to the present invention, Fig. 2 is a sectional view of the heating device, Fig. 3 is a perspective view of a far-infrared panel heater, and Fig. 4 shows the main parts of the panel heater. FIG. 5, a partially cutaway perspective view, is a graph showing the temperature rise of the heating device. 1: Dry plate nori, 2: Heating device, 3: Colorimetric sensor section, 4: Product, 5: Far-infrared pipe heater, 6:
Running line, 7: Temperature sensor, 8: Temperature measuring device,
9: General controller, 10: Heating control device, 1
1: Motor, 12: Speed sensor, 13: Speed detection device, 14: Speed control device, 15a, 15b: Colorimetric sensor, 17: Continuous automatic colorimetric system, 18:
Speed setting device, 19: Temperature setting device, 20: Color tone setting device.

Claims (1)

[Scope of Claims] 1. In the step of roasting the dry seaweed raw material by continuously passing it through a far-infrared heating device using a conveying device, the heating temperature by the far-infrared heating device and the conveyance of the conveying device Presetting the speed by a controller so that the roasted seaweed to be produced is in a predetermined roasted state, and further detecting the color tone of the surface of the roasted seaweed carried out from the far-infrared heating device, A method for roasting seaweed, comprising controlling the heating temperature or running speed by the controller so that the surface color tone of the roasted seaweed after roasting becomes a predetermined color tone. 2. A conveying device for the dried seaweed raw material, a far-infrared heating device disposed midway through the running line of the conveying device to roast the dried seaweed raw material, and a device for controlling the conveying device so that the roasted seaweed to be produced is in a predetermined roasted state. a controller that adjusts the conveyance speed and the heating temperature of the far-infrared heating device; and a controller that is provided immediately after the unloading section of the far-infrared heating device and detects the color tone of the surface of the roasted seaweed;
and a colorimeter that supplies the detection output to the controller, and the controller adjusts the conveyance speed or heating temperature so that the color tone of the surface of the roasted seaweed becomes a predetermined color tone. Features a seaweed roasting device.