JP3078393B2 - Manufacturing method and manufacturing equipment for boarded kamaboko - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method and an apparatus for manufacturing a kamaboko having a texture similar to that of a kamaboko manufactured by hand.

[0002]

2. Description of the Related Art Kamaboko with a plate is a product in which a ground fish meat is glued on a rectangular plate and gelled by heating by means of steaming or the like. Since the boarded kamaboko adheres to the board, it is easy to handle and hardly loses its shape, and the scent of the board adheres to the kamaboko to enhance the flavor.

[0003] As a method for forming such a board-mounted kamaboko, a method of manually shaving a fish meat surimi directly on a rectangular plate using a spatula, and a method of forming a fish meat surimi from a extrusion nozzle on a rectangular plate. And a mechanical molding method of extruding and attaching at once.

In the method of attachment, for example, as shown in FIG. 4, a base 2 is attached to the center of the upper surface of the plate 1, an outer periphery of the base 2 is painted with an inner clasp 3, and an outer periphery of the inner clasp 3 is further applied. Then, after the coating 4 is applied, it is manufactured by steaming or baking. The inside cliff 3 may be painted several times.

In the mechanical forming method, as shown in FIG. 5, for example, a fish meat surimi 5 is extruded from a forming nozzle at a time to a semicircular cross section on the upper surface of the plate 1 and adhered to the plate 1, and is cooked or baked. I have.

[0006]

According to the method of attachment, as shown in FIG. 4, a ground fish meat is divided into a body 2, a clasp 3, and a painted body 4, so that air is applied to each joint surface. By touching, a partially gelled skin-like layer is formed. For this reason, a change in the texture is obtained, and a favorable elasticity is obtained, which is favored as a luxury product. However, in the hand-attaching method, workability is poor, labor is required, and skill is required, so that an increase in manufacturing cost cannot be avoided.

Further, in the mechanical molding method, as shown in FIG. 5, since the fish meat is extruded from the molding nozzle at one time and molded, the whole becomes a uniform structure, has little change in texture, and has no taste. It was easy to become something. Furthermore,
In steamed seaweed boiled fish, compared to baked seaweed boiled fish, there is a tendency that the unique and distinctive taste of fish meat such as walleye pollock and so-called savory taste remains. This tendency is particularly remarkable in a machine-molded kamaboko having few portions that come into contact with the outside air.

SUMMARY OF THE INVENTION Accordingly, an object of the present invention is to provide a method and an apparatus for manufacturing a board-mounted kamaboko having a texture and flavor similar to a hand-kamaboko with good workability. is there.

[0009]

In order to achieve the above-mentioned object, a method for manufacturing a kamaboko plate with a plate according to the present invention comprises a first step of feeding kamaboko plates one by one on a conveying means and linearly arranging and conveying them. After extruding and attaching the kamaboko raw material onto the kamaboko plate, a second step of blowing and / or heating the surface of the kamaboko raw material to partially gel, and extruding the kamaboko raw material and extruding it earlier At least one step of adhering to the outer periphery of the Kamaboko raw material and blowing and / or heating again on the surface of the Kamaboko raw material to partially gelate is provided.
And a fourth step of cutting the molded product continuously extruded onto the straight-lined kamaboko plate for each kamaboko plate length.

[0010] In addition, the manufacturing apparatus of the present invention is provided with a kamaboko plate supplying / transporting means for supplying the kamaboko plates one by one and conveying them in a line, and along a conveying path of the supply / conveyance means. A plurality of extruding nozzles sequentially arranged at predetermined intervals, air blowing and / or heating means arranged between the extruding nozzles, and continuously on the linearly arranged kamaboko plate. And a cutter for cutting the extruded molded product for each length of the kamaboko plate.

Hereinafter, the preferred embodiments of the present invention will be described.

In the present invention, Kamaboko raw materials include:
Salt is added to raw fish such as Alaska pollack, guchi, shark, hockey, etc., and then dried and dehydrated fish meat or its frozen surimi is added with 2 to 4% by weight of salt and crushed. So-called fish meat surimi is used in which auxiliary ingredients such as sodium glutamate, glycine, sugar, egg white, oil and fat, and soy protein are added and mixed.

However, in addition to the above-mentioned fish meat surimi used for ordinary fish paste, for example, a fish meat surimi containing air bubbles in the fish meat surimi, a meat paste used as a raw material for sausage, and a soybean paste, A soybean protein paste obtained by mixing protein, vegetable oil, and water, a melted cheese, an egg paste obtained by crushing boiled eggs, and the like may be used in combination. That is, it can also be manufactured by joining a layer made of fish meat surimi for kamaboko and a layer of different raw materials as described above.

As the means for feeding and transporting the kamaboko plate, those generally used for the manufacture of a kamaboko plate can be used. For example, a supply device having a structure in which plates stacked one above the other are pushed out one by one from below with a pusher, A belt conveyor is used, in which the extruded plates are arranged in a line and fed linearly.

In the present invention, the extrusion molding nozzle comprises a plurality of nozzles arranged at appropriate intervals along the line of the supply / transportation means. A central nozzle having, for example, a semicircular discharge port is disposed on the most front side in the moving direction of the conveying means, and the raw material is attached and formed in a substantially cylindrical shape substantially at the center of the kamaboko plate by the central nozzle.

Next, an intermediate nozzle and an outer peripheral nozzle whose discharge ports are formed in, for example, arc shapes are arranged, and the raw material is extruded into a semi-cylindrical shape from this nozzle, and is adhered and formed on the outer periphery of the semi-cylindrical raw material. In this case, only the outer peripheral nozzle may be provided without the intermediate nozzle, or one or more intermediate nozzles and one outer peripheral nozzle may be provided. Speaking in contrast to the attachment method, the center nozzle forms a portion corresponding to a base, the intermediate nozzle forms a portion corresponding to a hollow, and the outer peripheral nozzle forms a portion corresponding to a painted body. Is formed.

An air blowing and / or heating means is arranged between each of the plurality of forming nozzles. As the blowing and / or heating means, for example, a blower that blows air or hot air, a gas burner, a microwave irradiation device,
Various devices such as a device for blowing high-temperature steam can be used. This blowing and / or heating means partially gels the surface of the kamaboko raw material extruded from each of the molding nozzles,
A relatively hard surface layer is formed between the layers extruded from each forming nozzle.

As the cutter, a cutter generally used in a conventional apparatus for manufacturing a kamaboko with a board can be used.

Therefore, according to the present invention, first, the kamaboko plates are supplied one by one by the supply / conveyance means, and are conveyed while being linearly arranged (first step). Next, on this line, the kamaboko raw material is extruded, for example, into a semi-cylindrical shape from the center nozzle, and is formed in a semi-cylindrical shape at the center of the kamaboko plate. Then, the outer periphery of the kamaboko raw material is partially gelled by blowing and / or heating means to form a relatively hard skin (second step).

Next, from the intermediate nozzle and the outer peripheral nozzle,
The kamaboko raw material is sequentially extruded into, for example, a semi-cylindrical shape, and is joined to the outer periphery of the extruded kamaboko raw material in a semi-cylindrical shape. Furthermore, again by blowing and / or heating means,
The outer periphery of the kamaboko raw material is partially gelled. By performing this step at least once, it is possible to obtain a product in which the kamaboko raw material is formed into a plurality of layers and joined (third step).

Finally, the molded product continuously extruded onto the straight kamaboko plate by the cutter is cut into pieces each having a kamaboko plate length. The thus-obtained molded product with a plate is steamed and / or baked in a conventional manner to obtain a kamaboko with a plate according to the present invention (fourth step).

As described above, the kamaboko raw material in the second step is extruded in a semi-cylindrical shape, the kamaboko raw material in the third step is extruded in a semi-cylindrical shape, and sequentially joined to the extruded kamaboko raw material. In the second step, the kamaboko raw material in the second step is extruded into a flat plate shape, and the kamaboko raw material in the third step is similarly extruded into a flat plate shape, and sequentially joined to the extruded kamaboko raw material in the third step. By doing so, it is also possible to form a kamaboko that is laminated in a sandwich shape and has a rectangular parallelepiped shape as a whole.

Further, in the present invention, each joint surface may be formed while spraying a seasoning liquid or the like. Furthermore,
If a material having an adhesive action, such as flour or starch, is interposed on each joint surface, the joined layers can be hardly peeled off. However, conversely, it is also possible to spray oils or the like on each joint surface so that each layer can be easily peeled off when eating.

[0024]

According to the present invention, since the kamaboko raw material is joined on the kamaboko plate in a plurality of layers and a relatively hard skin is formed at each joint surface, the elasticity peculiar to the kamaboko is improved, and , A rich texture can be obtained.

Further, each time the kamaboko raw material is extruded a plurality of times, the air is blown and / or heated by a blowing and / or heating means, so that the unique and distinctive taste of fish meat such as pollock and so-called sour taste is obtained. Easier to fly,
Good flavor is obtained because it does not stay inside the product.

Further, if the raw material of each layer is changed, for example, a fish meat surimi for fish paste and a fish meat surimi for starch, a more varied product can be obtained.
Products can be diversified.

Since the kamaboko with a plurality of layers can be automatically formed on a line for transporting the kamaboko plate, productivity can be improved and cost can be reduced.

[0028]

1 and 2 show one embodiment of an apparatus for manufacturing a boarded kamaboko according to the present invention.

As shown in FIG. 1, the plate-mounted kamaboko manufacturing apparatus 11 comprises a conveyor means comprising belt conveyors 12 and 13 and a kamaboko plate stocker 14 and a pusher 15 arranged at the start end of the belt conveyor 12. And a feeding unit for feeding raw fish.

A central nozzle 16 is provided above the start end of the belt conveyor 12. 2, the center nozzle 16 includes a discharge opening 16a having a semicircular shape, and a feed port 16b for the raw material. Extrude in a pillar shape.

Behind the central nozzle 16, a first hot air blower 17 as a means for blowing and / or heating is installed. The first hot air blower 17 blows hot air toward the molded product A extruded from the central nozzle 16a.

An intermediate nozzle 18 is provided behind the first hot air blower 17. As shown in FIG. 2, the intermediate nozzle 18 has an arc-shaped discharge port 18a and a material feed port 18.
b, and presses out the raw material of the raw fish fed from the inlet 18b into a semi-cylindrical shape from the outlet 18a. In this case, the inner diameter of the discharge port 18a is formed to be substantially the same as or slightly larger than the outer diameter of the discharge port 16a of the central nozzle 16.

A second hot air blower 19 as a blowing and / or heating means is installed behind the intermediate nozzle 18, and the second hot air blower 19 is directed toward the molded product B extruded from the intermediate nozzle 18. Blow hot air.

An outer peripheral nozzle 20 is provided behind the second hot air blower 19. As shown in FIG. 2, the outer peripheral nozzle 20 has an arc-shaped discharge port 20a and a material inlet 20.
b, and presses out the raw material of Kamaboko which has been fed under pressure from the inlet 20b into a semi-cylindrical shape through the outlet 20a. In this case, the inner diameter of the discharge port 20a is formed to be substantially the same as or slightly larger than the outer diameter of the discharge port 18a of the intermediate nozzle 18.

A third hot air blower 21 as a blowing and / or heating means is provided behind the outer peripheral nozzle 20, and the third hot air blower 21 is directed toward the molded product C extruded from the outer peripheral nozzle 20. Blow hot air.

Behind the third hot air blower 21, a cutter 22 is provided. The cutter 22 is located between the belt conveyors 12 and 13 and is a molded product A, B, or C that is continuously molded on the straight-lined kamaboko plate 10.
Is cut for each length of the kamaboko plate 10.

Next, an embodiment of the method for manufacturing a plate-shaped kamaboko of the present invention using the manufacturing apparatus 11 will be described.

1.5 parts by weight of salt and 0.05 part of sodium polyphosphate per 100 parts by weight of salted surimi of Alaska pollack
Then, 5 parts by weight of starch, 3 parts by weight of sugar, and 30 parts by weight of water are added and mixed with a stirrer to form a fish meat surimi. This fish meat surimi is supplied to the inlet 16b of the center nozzle 16, the inlet 18b of the intermediate nozzle 18, and the inlet 2 of the outer peripheral nozzle 20.
0b.

At the start end of the belt conveyor 12, the kamaboko plate 10 laminated on the stocker 14 is
5, the sheets are extruded one by one, are linearly arranged on the belt conveyor 12, and move on the belt conveyors 12 and 13.

From the center nozzle 16, the fish meat surimi is extruded in a semi-cylindrical shape and continuously adheres to the Kamaboko plate 10 to form a molded product A. Hot air is blown from the first hot air blower 17 to the outer periphery of the molded product A, and the outer periphery of the molded product A is gelled to form a relatively hard skin.

Next, the fish meat surimi is extruded into a semi-cylindrical shape from the intermediate nozzle 18 and adheres to the outer periphery of the molded product A.
A molding B is formed. Hot air is blown from the second hot air blower 19 to the outer periphery of the molded product B, and the outer periphery of the molded product B is gelled to form a relatively hard skin.

Further, the fish meat surimi is extruded into a semi-cylindrical shape from the outer peripheral nozzle 20 and adheres to the outer periphery of the molded product B.
A molding C is formed. Hot air is blown from the third hot air blower 21 to the outer periphery of the molded product C, and the outer periphery of the molded product C is gelled to form a relatively hard skin.

Finally, the molded articles A, B, and C continuously formed on the kamaboko plates 10 arranged linearly by the cutter 22.
Is cut for each length of the kamaboko plate 10. The molded products A, B, and C separated for each kamaboko plate 10 are transferred to a steaming device (not shown) on a belt conveyor 13, where they are steamed and completely gelled, and subsequently packaged in a film or the like. Thereby, a kamaboko with a plate is manufactured.

The kamaboko with plate thus obtained is shown in FIG.
As shown in the figure, the moldings A, B, and C are joined on the kamaboko plate 10, and a relatively hard skin is formed on each joint surface, so that good elasticity is obtained, and It had a rich texture. In addition, the savory taste of the Alaska pollack meat was hardly felt and had a good flavor.

In the above embodiment, the molded products A, B, C
The same raw fish meat was used as the raw material for
B is formed from the above-mentioned fish meat surimi, and the molded product B is formed from a fish meat surimi for starch containing air bubbles, so that the layer of the intermediate molded product B becomes soft, so that a more varied texture can be obtained. Was completed.

[0046]

As described above, according to the present invention,
Since the kamaboko raw material is bonded in a plurality of layers and a relatively hard skin is formed at each bonding surface, the elasticity peculiar to the kamaboko is improved, and a varied texture can be obtained.
In addition, a unique habit taste of fish meat such as pollock and so-called savory taste is scattered and does not stay inside the product, so that a good flavor can be obtained. Further, since such a laminated kamaboko having a plurality of layers can be automatically formed on a line, productivity can be improved and cost can be reduced.

[Brief description of the drawings]

FIG. 1 is a schematic configuration diagram showing one embodiment of a plate-shaped kamaboko manufacturing apparatus of the present invention.

FIG. 2 is a perspective view showing an extrusion nozzle used in the manufacturing apparatus.

FIG. 3 is a perspective view showing an example of a kamaboko obtained by the present invention.

FIG. 4 is an end view showing an example of a conventional hand-kamaboko.

FIG. 5 is an end view showing an example of a conventional mechanically formed kamaboko.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 10 Kamaboko board 11 Kamaboko manufacturing apparatus with board 12, 13 Belt conveyor 14 Stocker 15 Pusher 16 Central nozzle 17 First hot air blower 18 Intermediate nozzle 19 Second hot air blower 20 Outer peripheral nozzle 21 Third hot air blower 22 Cutter A, B, C molding Stuff

──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-57-150365 (JP, A) JP-A-3-19671 (JP, A) JP-A-57-102162 (JP, A) JP-A-62 195266 (JP, A) JP-A-1-191662 (JP, A) JP-A 4-41290 (JP, U) JP-A 61-154790 (JP, U) JP-A 60-19396 (JP, U) (58) Field surveyed (Int. Cl. ⁷ , DB name) A23L 1/325 102 A23L 1/325 101

Claims (2)

(57) [Claims] A first step of feeding the kamaboko plates one by one onto a transfer means and linearly arranging and transferring the same; and extruding and attaching the kamaboko raw material onto the kamaboko plate, and then adhering the raw material to the surface of the kamaboko raw material. A second step of partially gelling by blowing and / or heating; extruding the kamaboko raw material and attaching it to the outer periphery of the previously extruded kamaboko raw material; blowing and / or heating the surface of the kamaboko raw material again; A third step of performing at least once the step of partially gelling, and a fourth step of cutting the molded product continuously extruded onto the straight-lined kamaboko plate for each length of the kamaboko plate And a method for producing a boarded kamaboko. 2. A kamaboko plate supplying / transporting means for supplying the kamaboko plates one by one and conveying them in a straight line, and a plurality of the kamaboko plates sequentially arranged at predetermined intervals along a conveying path of the supplying / conveying means. And an air blower and / or an air blower disposed between these extrusion nozzles.
Or a heating means, and a cutter for cutting a molded product continuously extruded onto the straight-lined kamaboko plate for each length of the kamaboko plate. Manufacturing equipment.