JPS6363190B2 - - Google Patents

Description

[Detailed Description of the Invention] <Industrial Application Field> The present invention relates to a method for continuously producing an aerated pastry product of uniform quality, and is particularly suitable for application to the production of hanpen.

<Prior art> Aerated food pastes, of which hanpen is a representative example, are made by heat-treating fish meat, stored meat, vegetable protein materials, etc. alone or after kneading two or more of these materials. In this method, the raw material for pasted food processed into a paste is foamed and stirred with air, thereby kneading fine air bubbles into the raw material for pasted food.

As shown in Figure 4, which shows the conventional hanpen manufacturing process, first, the frozen surimi of sharks is thawed, placed in a silent cutter 11, and cut into small pieces, and other auxiliary materials are added. Seasoning is done. The paste-like raw material thus produced is sent to the feed hopper 12, and the raw material placed in the feed hopper 12 is periodically fed into the air mixer 14 by the screw pump 13.

As shown in FIG. 5, which shows an enlarged cross-sectional structure of the air mixer 14, 15 to 20 kg of raw material is fed into the air mixer 14 from the intake port 15 at a time, and then the material is fed from the injection port 16. Injected. Then, the raw material and air are foamed and stirred by the rotation of the stirring bar 17, and the raw material becomes a first intermediate that uniformly contains air. When the lower valve 18 is opened, this first intermediate is explosively discharged by the internal pressure of the air mixer 14 and is discharged from the hopper 20 of the molding machine 19.
It is thrown inside. The first intermediates that have entered the hopper 20 are molded by the molding machine 19 in order from the bottom one, and therefore the top ones stay there for a while.

As shown in FIG. 6, which shows an enlarged cross-sectional structure of the molding machine 8, the first intermediate material fed into the hopper 20 is forced by a pair of push rollers 21 provided in the hopper 20 and driven to rotate. is pushed into the recess 23 of the drum 22. As the drum 22 rotates, the first intermediate is molded into a certain shape, and when the drum 22 rotates to the bottom of the molding machine 19, the piston 25 is moved around the outer circumference of the drum 22 by the action of the fixed cam 24. pushed out to the surface. At the same time, the drum 22 continues to rotate clockwise, resulting in a second intermediate 26 formed as a result of molding the first intermediate.
is separated from the piston 25 by the piano wire 27. After this, when the drum 22 rotates further and the piston 25 comes to the top of the molding machine 19, the cam 24
The piston 25 is retracted toward the center of the drum 22 by the action of the tension spring 28 and the recess 23 is formed again. Then, in the same manner as described above, the second intermediate 2
Step 6 of mold forming is repeated. As the drum 22 rotates as described above, the second intermediate body 26 is molded each time it rotates.

The second intermediate body 26 molded into a certain shape in this way falls onto the belt conveyor 29 and is carried into the boiling tank 30. The boil tank 30 is 80
The second intermediate body 26, which is filled with hot water at a temperature of .degree. C. to 90.degree. C. and which is soft and easily broken although formed, is heated and hardened here to become a hard-to-break hanpen.

<Problems to be Solved by the Invention> In the conventional manufacturing method shown in FIG. 4, each process from a paste-like raw material to a hanpen is performed intermittently.

That is, the pasty raw material finely cut and seasoned with the silent cutter 11 is transferred to the feeding hopper 1.
2, only the amount that can be accommodated in the air mixer 14 is fed under pressure into the air mixer 14, and the remaining toast-like raw material remains there until the next air mixing process. Next, the first intermediate produced as a result of foaming and agitation in the air mixer 14 is discharged all at once to the hopper 20 of the molding machine 19, and then the first intermediate is molded in order from the bottom of the hopper 20 to the second intermediate. The body becomes 26.

For this reason, the second intermediate body 26 that was first molded
As a result, there is a time difference of about 2 to 20 minutes between the final molded second intermediate 26, which not only makes it impossible to keep the quality of the hanpen uniform, but also makes it difficult to hold the first intermediate for a long time. Because it is exposed to air, denaturation due to oxidation of fish protein progresses. This denaturation becomes more pronounced as the air content increases, and once denatured protein cannot be recovered,
This is a major cause of variations in the quality of hanpen and the production of defective products.

<Means for Solving the Problems> The method for producing an aerated pastry product according to the present invention involves adding air to a paste-like pastry material to foam and stir it, and then continuously feeding it into a molding machine to form it into a predetermined shape. It is characterized in that after continuous molding of a single unit, heat treatment is performed.

<Example> As shown in FIG. 1, which shows the working concept of an example in which the present invention is applied to a method for manufacturing hanpen, raw materials made into a paste using a silent cutter 11 as in the conventional method are transferred to a hopper. Sent to 12. This raw material is transported by the driving force of the screw pump 13.
The air is continuously forced into an air mixer 32 through a pipe 31 made of stainless steel or the like.

As shown in FIG. 2, which shows an enlarged cross-sectional structure of the air mixer 32, a pipe 33 for injecting air is connected in the middle of the pipe 31. Air and raw materials enter the air mixer 32,
A large number of pins 37 radially protrude from the outer circumferential surface of the rotor 35 and the inner circumferential surface of the stator 36, which are rotated by the drive unit 34, cause foaming and agitation. on the other hand,
A back pressure is applied to the inside of the air mixer 32, and in this embodiment, the outlet 38 of the air mixer 32 is used as a means for applying this back pressure.
An orifice 39 is provided in the.

That is, the cross-sectional area through which the raw material passes is reduced so as to prevent the raw material from being pushed out of the air mixer 32 due to the pressing force of the screw pump 13, thereby increasing the pressure inside the air mixer 32. are doing. The orifice 39 not only increases the internal pressure of the air mixer 32 but also has the function of adjusting the foaming and stirring time. That is, the volume of the raw material after foaming and stirring increases due to air inclusion, but by adding back pressure, the foaming and stirring time is substantially lengthened to make the air content in the raw material more uniform. By replacing this orifice 39 with one having a different inner diameter, the back pressure can be changed. In addition to an orifice, various other means such as a flow rate regulating valve can be considered as a means for applying this back pressure. In addition, air mixer 3
2 generates heat due to stirring, so cooling water is flowed into the rotor interior 40 and the stator outer shell 41.

The raw material that has passed through the air mixer 32 as described above becomes a first intermediate that uniformly contains air therein, and is guided from the air mixer 32 through the pipe 42 to the molding machine 19 without coming into contact with the outside air.

As shown in FIG. 3 showing an enlarged cross-sectional structure of this molding machine 19, the structure itself of the molding machine 19 is the same as the conventional one shown in FIG. A pair of rollers 2 drive and rotate within a hopper 20 formed in a molding machine 19.
1, and is forcibly pushed into the recess 23 of the drum 22 by these push rollers 21. Then, as the drum 22 rotates, the first intermediate is molded into a certain shape, and the molding machine 1
When the drum 22 rotates to the lower part of the drum 22, the piston 25 is pushed out to the outer peripheral surface of the drum 22 by the action of the fixed cam 24. At the same time, the drum 22 continues to rotate clockwise, so that the second intermediate body 26 formed as a result of molding the first intermediate body is peeled off from the piston 25 by the piano wire 27. After this, when the drum 22 rotates further and the piston 25 comes to the top of the molding machine 19, the piston 25 retracts toward the center of the drum 22 by the action of the cam 24 and the tension spring 28, forming the recess 23 again. do. Then, molding of the second intermediate body 26 is repeated in the same manner as described above. As the drum 22 rotates as described above, the second intermediate body 26 is molded each time it rotates.

The second intermediate body 26 molded into a certain shape in this way falls onto the belt conveyor 29 and is carried into the boiling tank 30. The boil tank 30 is 80
It is filled with boiling water between ℃ and 90℃, and a belt conveyor 43 is installed directly above it, and the second intermediate 26 floating on top of the hot water is forcibly pressed down from above and moved. It is heated and sterilized at the same time.

Note that any conventionally well-known molding machine other than this embodiment can be appropriately employed as the molding machine 19, and one air mixer 32 and a plurality of molding machines can be connected to work at multiple locations at once. Second intermediate 26
may be continuously molded.

<Effects of the Invention> According to the method for producing an aerated pastry product of the present invention, the pasty paste raw material is continuously forcibly fed from foaming stirring to molding without coming into contact with the outside air. The time it takes to produce a paste is constant, and an aerated paste that not only does not denature but also has constant quality can always be obtained.

[Brief explanation of drawings]

Fig. 1 is a diagram showing the principle of the manufacturing process of an embodiment in which the present invention is applied to the production of rice cakes, Fig. 2 is an enlarged sectional view of the part taken in the direction of the arrow, and Fig. 3 is an enlarged sectional view of the part taken in the direction of the arrow in Fig. 1. Figure 4 is a manufacturing process principle diagram showing an example of the conventional hanpen manufacturing process, Figure 5 is an enlarged cross-sectional view of the section taken in the direction of the arrow V, and Figure 6 is an enlarged cross-section of the part taken in the direction of the arrow in Figure 4. It is a diagram. In addition, the code 13 in the figure is a screw type pump,
19 is a molding machine, 22 is a drum, 23 is a recess, 24
is a cam, 25 is a piston, 26 is a second intermediate body, 2
7 is a piano wire, 28 is a tension spring, 29, 43 is a belt conveyor, 30 is a boil tank, 31, 33, 4
2 is a pipe, 32 is an air mixer, 34 is a drive unit,
35 is a rotor, 36 is a stator, 37 is a pin, 3
9 is an orifice.

Claims (1)

[Claims] 1. Air is added to the paste-like raw material for foaming and stirring, and this is continuously fed into a molding machine to continuously form a single unit into a predetermined shape, and then heat treatment is performed. A method for producing an aerated paste food.