JP2010252701A

JP2010252701A - Apparatus for producing dried fish and shellfish

Info

Publication number: JP2010252701A
Application number: JP2009106951A
Authority: JP
Inventors: Koyo Fujita; 幸洋藤田; Shuro Kawamoto; 周朗川本
Original assignee: Fuji Kensetsu Co Ltd
Current assignee: Fuji Kensetsu Co Ltd
Priority date: 2009-04-24
Filing date: 2009-04-24
Publication date: 2010-11-11

Abstract

<P>PROBLEM TO BE SOLVED: To perform the production of dried fish and shellfish at a low cost in a condition of less probability of apparatus trouble. <P>SOLUTION: The apparatus for producing the dried fish and shellfish includes a snow ice chamber 10 which stores a plurality of cooling containers 15 filling snow ice in a case body with air permeability, a drying chamber 20 where preliminarily processed fish and shellfish are arranged on a shelf part with air permeability, a vent duct 30 which makes the snow ice chamber and the drying chamber communicate with each other, and a fan device 31 which is arranged on the vent duct and sends air in the snow ice chamber to the drying chamber. Furthermore, an open air supply opening 32 is provided in the upper part of a wall defining the snow ice chamber, and one end of the vent duct is fixed to the lower part of the wall defining the snow ice chamber, and one end of the vent duct is fixed to the upper part of a wall defining the drying chamber, and a discharge opening 33 is provided in the lower part of the wall defining the drying chamber. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

本発明は、魚介の干物を製造する装置に係り、とくに雪氷冷熱を用いた装置構成に関する。 The present invention relates to an apparatus for producing dried fishery products, and more particularly to an apparatus configuration using snow and ice cold heat.

アジ、ホッケ、イカ、ホタテなど、各種の魚介は干すことで身の表面にかたい膜を作り、保存性を高め、独特の食感と食味を形成することが出来る。身の水分を完全に抜き取る乾物（かんぶつ）と異なり、いわゆる一夜干しと呼ばれるような干物（ひもの）は、数時間〜半日程度の乾燥処理によって製品を得ることが多い。 Various seafood such as horse mackerel, hockey, squid, and scallops can be dried to create a hard film on the surface of the body, enhance preservation and create a unique texture and taste. Unlike dry matter (kanbutsu) that completely drains moisture from the body, so-called overnight dried products (strings) often obtain products by drying treatment for several hours to half a day.

干物の製造は全国的にみられるが、干物は、空気が乾燥する晩秋から早春にかけてのものが美味とされる。梅雨時〜夏期は、空気の湿度が高いため、製造業者は強制的に魚介を乾燥させて製品を作る必要がある。 Dried fish is produced throughout the country, but dried fish is delicious from late autumn to early spring when the air dries. During the rainy season and summer, the humidity of the air is high, so the manufacturer must forcibly dry the seafood to make a product.

この場合、考え方は二つある。ひとつは、温風方式である。これはヒータ装置やボイラ装置を用いて魚介に温風を与えて除湿する。他方は、冷風方式である。これは、冷風機を用いて除湿した冷風を乾燥室に与え、魚介を除湿するものである。 In this case, there are two ways of thinking. One is a warm air system. This uses a heater device or a boiler device to dehumidify the seafood with warm air. The other is a cold air system. In this method, cold air dehumidified using a cold air machine is given to the drying chamber to dehumidify the seafood.

干物を作る場合の魚介の乾燥処理は、乾燥室の湿度と密接な関係がある。 The drying process for seafood when making dried fish is closely related to the humidity of the drying room.

温風方式は、空気を加熱することによって室内温度を上昇させ、相対湿度を低下させる。相対湿度は、いわゆる一般的な湿度の概念であり、空気中に含まれている水蒸気量と、その空気と同じ温度における飽和水蒸気量との比をパーセントで表示したものである。相対湿度が低いほど固体中の水分は空気中に逃げやすくなる。 In the warm air system, the room temperature is raised by heating air, and the relative humidity is lowered. Relative humidity is a so-called general concept of humidity, and represents the ratio between the amount of water vapor contained in the air and the amount of saturated water vapor at the same temperature as the air, expressed as a percentage. The lower the relative humidity, the easier the moisture in the solid escapes into the air.

冷風方式は、いわゆる除湿冷却装置を用いた空調冷風を使用することで乾燥室内の相対湿度と絶対湿度を低下させる。絶対湿度は、単位体積（1m3）の気体中に含まれる水蒸気の質量（g）であり、通常は（圧力一定であれば）、空気温度が低下すると絶対湿度も低下する。除湿冷却装置は強制除湿も行うため、相対湿度も低下させる。 In the cold air method, the relative humidity and the absolute humidity in the drying chamber are lowered by using air-conditioned cold air using a so-called dehumidifying cooling device. Absolute humidity is the mass (g) of water vapor contained in a unit volume (1m3) of gas. Normally (if the pressure is constant), the absolute humidity decreases as the air temperature decreases. Since the dehumidifying and cooling device also performs forced dehumidification, the relative humidity is also reduced.

いずれの方式でも、魚介の水分を除去して干物を製造することは出来るが、一般には、冷風方式の干物を好むひとが多い。温風方式の干物は、特有の匂い（臭み）が残り、食べたときにも判るし、冷蔵庫に収納すると他の食品に匂いが移る等の問題があるからである。冷風方式の場合は匂いの問題はなく、また、魚介本来のうまみも逃げることがないといわれる。 Either method can produce dried fish by removing water from the seafood, but in general, many people prefer cold-air dried fish. This is because warm air dried fish has a characteristic odor (smell) that remains even when eaten, and when stored in a refrigerator, the odor moves to other foods. In the case of the cold air method, there is no problem of smell, and it is said that the original flavor of seafood does not escape.

問題は、干物の製造に要するコストである。 The problem is the cost of manufacturing dried fish.

温風方式に必要な加熱装置は、装置コストのほか、ボイラ装置を駆動する重油燃料が必要であるし、ヒータ装置を駆動する電気料金がかかる。 The heating device required for the hot air system requires heavy oil fuel for driving the boiler device in addition to the device cost, and an electric charge for driving the heater device.

冷風方式に必要な除湿冷却装置（エアコン装置等）は、装置コストのほか、除湿冷却装置を駆動する電気料金が必要である。 A dehumidifying and cooling device (such as an air conditioner) required for the cold air system requires an electric charge for driving the dehumidifying and cooling device in addition to the device cost.

また、装置導入のための初期投資や維持管理費用のほか、装置類が故障した場合におけるメンテナンス費用や、装置類の故障時には製造ラインの停止といった深刻なメージを受ける場合もある。 In addition to initial investment and maintenance costs for equipment introduction, there may be a serious image such as maintenance cost in the event of equipment failure, or production line stoppage in the event of equipment failure.

そこで、本発明の目的は、魚介の干物製造を、低コストであって、装置故障の確率も少ない条件下で行うことを可能とする点にある。 Therefore, an object of the present invention is to enable production of dried fish for seafood under conditions that are low in cost and have a low probability of equipment failure.

前記目的を達成して、課題を解決するため、本発明に係る魚介の干物製造装置は、通気性を備えるケース体に雪氷を詰めた複数の冷却コンテナを格納してなる雪氷室と、前処理を施した魚介を通気性のある棚部に配置してなる乾燥室と、雪氷室と乾燥室とを連通させる通気ダクトと、この通気ダクトの経路上に配した送気用のファン装置とを備える一方、雪氷室の上部に、外気供給開口を備え、乾燥室の上部に、通気ダクトおよびファン装置を介して送られる雪氷室からの冷気を供給する冷気供給用開口を備えるとともに、乾燥室の下部に、乾燥室内の空気を外気へ排出するための排気開口を設ける。 In order to achieve the above-mentioned object and solve the problem, a dried fish production apparatus for seafood according to the present invention includes a snow ice chamber in which a plurality of cooling containers filled with snow ice are stored in a case body having air permeability, and a pretreatment. A drying chamber in which the seafood subjected to the treatment is placed on a breathable shelf, a ventilation duct communicating the snow and ice chamber and the drying chamber, and a fan device for air supply arranged on the route of the ventilation duct On the other hand, an outside air supply opening is provided at the top of the snow and ice chamber, and an opening for supplying cold air from the snow and ice chamber that is sent through the ventilation duct and the fan device is provided at the top of the drying chamber. An exhaust opening for exhausting the air in the drying chamber to the outside air is provided in the lower part.

本発明に係る魚介の干物製造装置によれば、雪氷室と乾燥室とを通気ダクトを介して連通させ、ファン装置によって雪氷室の空気を乾燥室に送り込むことによって、絶対湿度を低下させた冷気によって干物を製造することが出来る。絶対湿度を低下させるための熱源は、天然の雪氷であるから、雪氷を大量に貯蔵保管できる寒冷地（例えば北海道）であれば、夏期でも安価に入手できる雪氷を用いて低コストで干物を製造することが出来る。 According to the dried fish production apparatus for seafood according to the present invention, the snow and ice chamber and the drying chamber communicate with each other through the ventilation duct, and the air in the snow and ice chamber is sent to the drying chamber by the fan device, so that the cold air with reduced absolute humidity is obtained. Can produce dried fish. The source of heat to reduce absolute humidity is natural snow and ice, so if it is a cold region (for example, Hokkaido) where snow and ice can be stored and stored in large quantities, it can produce dried fish at low cost using snow and ice that can be obtained inexpensively even in summer. I can do it.

ボイラ装置等の加熱装置を用いないから、燃料高騰による製造コストの上昇リスクも確実に解消できるし、冷媒の気化熱を利用するエアコン除湿装置等を用いないので、装置の故障に伴うメンテナンスや製造ラインの停止といった製造リスクも回避することが出来る。本発明に係る装置で使用する電気的な装置は、ファン装置だけである。これは電気モータによって羽根を回転させるだけなので、耐久性も高く故障の確率はきわめて少ない。 Since no heating device such as a boiler device is used, the risk of increased manufacturing costs due to fuel surging can be reliably eliminated, and air conditioning dehumidification devices that use the heat of vaporization of the refrigerant are not used. Manufacturing risks such as line stoppage can be avoided. The only electrical device used in the device according to the present invention is the fan device. This is because the blades are only rotated by an electric motor, so the durability is high and the probability of failure is very low.

実施形態に係る干物製造装置を例示する図である。It is a figure which illustrates the dried fish manufacturing apparatus which concerns on embodiment. 実施形態に係る冷凍コンテナを例示する図である。It is a figure which illustrates the freezing container which concerns on embodiment. 実施形態に係る相対湿度と絶対湿度との関係を例示するグラフ図である。It is a graph which illustrates the relationship between the relative humidity and absolute humidity which concern on embodiment. 実施形態に係る水分の除去経過を例示するグラフ図である。It is a graph which illustrates the removal progress of the moisture concerning an embodiment.

図１は、本発明に係る魚介の干物製造装置の一実施形態を示すものである。１０は雪氷室、２０は乾燥室、３０は、雪氷室１０と乾燥室２０とを連絡する通気ダクトであり、この通気ダクト３０の経路上にファン装置３１を設けてある。 FIG. 1 shows an embodiment of a dried fish production apparatus for seafood according to the present invention. Reference numeral 10 denotes a snow and ice chamber, 20 denotes a drying chamber, and 30 denotes a ventilation duct that connects the snow and ice chamber 10 and the drying chamber 20. A fan device 31 is provided on the path of the ventilation duct 30.

また、雪氷室１０を画成する壁１１の上部に外気供給開口（吸気開口）３２を設け、適宜位置、例えば雪氷室１０を画成する壁（例えば壁１１に対向する壁）１２の下部に前記通気ダクト３０の一端３０−１を固定する一方、適宜位置、例えば乾燥室２０を画成する壁２１の上部に通気ダクト３０の他端３０−２を固定し、乾燥室２０を画成する壁（例えば壁２１に対向する壁）２２の下部に排気開口３３を設ける。 In addition, an outside air supply opening (intake opening) 32 is provided in the upper part of the wall 11 defining the snow and ice chamber 10, and an appropriate position, for example, a lower part of the wall 12 (for example, the wall facing the wall 11) defining the snow and ice chamber 10. While fixing one end 30-1 of the ventilation duct 30, the other end 30-2 of the ventilation duct 30 is fixed at an appropriate position, for example, the upper part of the wall 21 defining the drying chamber 20, thereby defining the drying chamber 20. An exhaust opening 33 is provided in a lower portion of a wall (for example, a wall facing the wall 21) 22.

外気供給開口３２、排気開口３３は、外部からのゴミや埃の侵入を最小限に抑えるため、例えば、ネット、ガラリ、フィルター等の衛生保持手段を設けておくことが望ましい。しかしながら、魚介の一夜干しは、もともと屋外で製造したものであるから衛生保持手段は必ずしも必要ではない。また衛生保持手段をもたない場合でも、外気供給開口３２あるいは排気開口３３を、複数の小孔として形成すればネットやガラリ（格子状部材）と同程度の衛生を保つことが出来る。外気供給開口３２あるいは排気開口３３は、必ずしも大きなひとつの開口とする必要はない。 The outside air supply opening 32 and the exhaust opening 33 are preferably provided with sanitary holding means such as a net, a louver, and a filter in order to minimize the entry of dust and dirt from the outside. However, since the overnight drying of seafood was originally produced outdoors, a hygiene holding means is not necessarily required. Even if there is no hygiene holding means, it is possible to maintain the same level of hygiene as a net or a louver (lattice-like member) if the outside air supply opening 32 or the exhaust opening 33 is formed as a plurality of small holes. The outside air supply opening 32 or the exhaust opening 33 is not necessarily a single large opening.

通気ダクト３０の経路上に設けるファン装置３１は、雪氷室１０において冷却させた空気を乾燥室２０に送り込むことが出来るものであればよい。例えば、軸流ファン、多翼ファンなどのシンプルな装置で構わない。通気ダクト３０の距離が長い場合等、必要に応じてブロアファン装置を用いることも出来る。 The fan device 31 provided on the path of the ventilation duct 30 may be any device that can send the air cooled in the snow ice chamber 10 into the drying chamber 20. For example, a simple device such as an axial fan or a multiblade fan may be used. When the distance of the ventilation duct 30 is long, a blower fan device can be used as necessary.

雪氷室１０の内部には、通気性を備えるケース体に雪氷を詰めた複数の冷却コンテナ１５を格納しておく。この冷却コンテナ１５は、例えば、図２に示すように、側壁と底面とを網目状（格子状）の部材で構成した有底無蓋のケース体１６に適当量の雪氷１７を詰めてなる。ケース体１６は、雪氷１７を詰めたとき（収納したとき）に、雪氷１７が底面や側壁から大量にこぼれ落ちない程度の細かさの網目等をもっていればよい。ケース体１６は、金属ネットや樹脂ネットのような網目部材に限らず、樹脂または金属の板材で成形したものであって側壁および底面に複数の孔（適宜形状の貫通孔または格子）を設ける構成としてもよいことは勿論である。通気性を保証できれば良い。 A plurality of cooling containers 15 in which snow and ice are packed in a case body having air permeability are stored inside the snow and ice chamber 10. For example, as shown in FIG. 2, the cooling container 15 is formed by packing an appropriate amount of snow and ice 17 in a case body 16 with a bottom and no lid having a side wall and a bottom made of a mesh-like (lattice-like) member. The case body 16 only needs to have a fine mesh or the like that prevents the snow and ice 17 from spilling in large quantities from the bottom or side walls when the snow and ice 17 is packed (stored). The case body 16 is not limited to a mesh member such as a metal net or a resin net, and is formed of a resin or metal plate material, and has a configuration in which a plurality of holes (through holes or lattices having an appropriate shape) are provided on the side wall and the bottom surface. Of course, it is also possible. It only has to guarantee the breathability.

ケース体１６に雪氷１７を詰めた（入れた）冷却コンテナ１５は、外気温や乾燥処理する魚介の量に応じて複数個を雪氷室１０に配することが望ましい。外気温が高いときや乾燥室２０の魚介量が多い場合に、冷却コンテナ１５の配設数が少ないと、乾燥室２０の絶対湿度を十分に低下させることが出来ないからである。 It is desirable that a plurality of cooling containers 15 in which the case body 16 is filled (filled) with snow ice 17 are arranged in the snow ice chamber 10 in accordance with the outside air temperature and the amount of seafood to be dried. This is because the absolute humidity of the drying chamber 20 cannot be sufficiently reduced if the number of the cooling containers 15 is small when the outside air temperature is high or the amount of seafood in the drying chamber 20 is large.

このため、冷却コンテナ１５は、雪氷室１０の床面（または床面近傍）の前後左右に複数個を配設するとともに、最下段の冷却コンテナ１５の上にも冷却コンテナ１５を積み上げることが望ましい。積み上げる冷却コンテナ１５の段数は問わない。乾燥室２０に対して、絶対湿度を低下させた冷気を十分に供給できれば良い。 For this reason, a plurality of cooling containers 15 are disposed on the front, rear, left and right of the floor surface (or the vicinity of the floor surface) of the snow and ice chamber 10, and it is desirable that the cooling containers 15 be stacked on the lowermost cooling container 15. . The number of cooling containers 15 to be stacked is not limited. What is necessary is just to be able to supply the drying chamber 20 with sufficient cold air with reduced absolute humidity.

ケース体１６に詰める雪氷１７は、天然のものを利用する。干物の製造コストを低減させるためである。北海道や東北地方のような降雪地では、冬期に大量の降雪を除雪し、これを河川敷や遊休地などに積み上げておくが、近時、この雪氷１７をビルディング等の冷房に使用する空調熱源として活用する試みがさまざまな形で行われるようになっている。例えば、河川敷や遊休地などに積み上げた雪氷１７の上に、遮熱シートや遮熱バルーンを被せておけば、盛夏〜晩秋まで雪氷１７を大量に残存させて利用することが出来るので、この雪氷１７を干物の製造工場へ搬送して利用すればよい。雪氷１７は、原価がゼロである。輸送に要する若干の費用はかかるが、従来の燃料代や電気代に較べれば費用対効果は遙かに安価に抑えることが出来る。 The snow and ice 17 to be packed in the case body 16 is made of natural material. This is to reduce the manufacturing cost of dried fish. In snowy areas such as Hokkaido and the Tohoku region, a large amount of snow is removed in winter, and this is piled up on riverbeds and idle land. Recently, this snow ice 17 is used as an air conditioning heat source for cooling buildings and the like. There are various attempts to utilize it. For example, if a thermal insulation sheet or thermal insulation balloon is put on snow and ice 17 stacked on a riverbed or idle land, a large amount of snow and ice 17 can be used from midsummer to late autumn. What is necessary is just to convey 17 to the manufacturing factory of dried fish. The cost of snow and ice 17 is zero. Although there is a slight cost required for transportation, the cost-effectiveness can be suppressed to a much lower cost than conventional fuel and electricity costs.

乾燥室２０には、前処理を施した魚介を通気性のある棚部に配置しておく。干物を作るときには、魚介を開いて洗浄し、必要に応じて適当な調味を施すので、魚介の種類に応じた前処理を施す。例えば、ホッケの場合であれば身を開いて内蔵を取り出し、洗浄して塩水に浸すなどである。 In the drying chamber 20, the pre-processed seafood is placed on a breathable shelf. When making dried fish, the seafood is opened and washed, and an appropriate seasoning is applied as necessary, so a pretreatment according to the type of seafood is performed. For example, in the case of a hockey, you can open your body, take out the built-in, wash it and soak it in salt water.

前処理を施した魚介を、通気性のある棚部に配置するのは、乾燥室２０内における空気、および処理すべき魚介のまわりの空気の流動を良好にして、魚介の水分除去を好ましい状態で行うためである。魚介を棚部に載置するときは、例えば、メッシュ（樹脂ネットや金属ネット等）を用いたトレー２４を使用することが出来る。また、例えば、キャスタ付きの台車に複数段の格子状棚を設け、この格子状棚の上にメッシュ（樹脂ネットまたは金属ネット）を設け、このメッシュ上に魚介を配しても良い。キャスタ付きの台車の棚そのものをメッシュ状またはネット状にして魚介を載置（配置）してもよい。 Placing the pre-treated seafood on a breathable shelf improves the flow of the air in the drying chamber 20 and the air around the seafood to be processed, and is preferable to remove moisture from the seafood. This is to do in When placing seafood on a shelf, for example, a tray 24 using a mesh (such as a resin net or a metal net) can be used. Further, for example, a cart with casters may be provided with a plurality of grid shelves, a mesh (resin net or metal net) may be provided on the grid shelves, and seafood may be arranged on the mesh. The shelves of the cart with casters may be meshed or netted and the seafood may be placed (arranged).

乾燥室２０の適宜箇所、例えば天井２５には、室内空気を攪拌する攪拌機２７を配しておくことが望ましい。攪拌機２７は、例えば、モータ装置にプロペラファンを連結させたもの、いわゆる扇風機を使用できる。扇風機には各種の種類があるが、例えば、天井に配する天井扇（シーリングファン）、壁掛け扇、オート扇（サイクル扇；銭湯などで使用される送風機）等を利用できる。乾燥室２０の内部空気を流動させればよいから、効率よく、例えば天井２５や側壁上部から下（床方向）に向かって風を流動させることが出来ればよい。 It is desirable to arrange a stirrer 27 for agitating room air at an appropriate location of the drying chamber 20, for example, the ceiling 25. As the stirrer 27, for example, a motor device connected with a propeller fan, a so-called electric fan can be used. There are various types of fans. For example, ceiling fans (ceiling fans) placed on the ceiling, wall-mounted fans, auto fans (cycle fans; fans used in public baths, etc.) can be used. Since it is only necessary to flow the internal air of the drying chamber 20, it is only necessary to efficiently flow the wind from the ceiling 25 or the upper side of the side wall to the bottom (floor direction).

従って、かかる構成によれば、雪氷室１０と乾燥室２０とを通気ダクト３０を介して空間的に連通させ、通気ダクト３０の経路上にファン装置３１を設けてあるので、ファン装置３１の駆動により外気供給開口３２から流入させた外気は、雪氷室１０→冷却コンテナ１５→通気ダクト３０の一端３０−１→通気ダクト３０→通気ダクト３０の他端３０−２→魚介（トレー２４）と流れて、排気開口３３から外気に放出される。 Therefore, according to such a configuration, the snow ice chamber 10 and the drying chamber 20 are spatially communicated with each other via the ventilation duct 30 and the fan device 31 is provided on the path of the ventilation duct 30. The outside air that has flowed in through the outside air supply opening 32 flows through the snow and ice chamber 10 → the cooling container 15 → the one end 30-1 of the ventilation duct 30 → the ventilation duct 30 → the other end 30-2 of the ventilation duct 30 → the seafood (tray 24). Thus, the air is discharged from the exhaust opening 33 to the outside air.

外気供給開口３２から雪氷室１０に流入した空気は、冷却コンテナ１５に詰めてある雪氷１７によって冷却されることで、絶対湿度を低減されたうえで乾燥室２０に流入するので、乾燥室２０内の魚介の水分（とくに表面水分）は徐々に除湿されてゆき、一昼夜程度の時間（８〜１２時間）をかけて所謂一夜干しの干物を得ることが出来る。流動空気の冷却熱源となる雪氷１７は、除雪した天然氷雪を使用できるから、従来の干物製造に較べて製造コストを格段に低減できる。 The air that has flowed into the snow and ice chamber 10 from the outside air supply opening 32 is cooled by the snow and ice 17 packed in the cooling container 15 so as to flow into the drying chamber 20 after the absolute humidity is reduced. Moisture (especially surface moisture) of the seafood is gradually dehumidified, and so-called overnight dried fish can be obtained by taking about a day and night (8-12 hours). Since the snow and ice 17 serving as a cooling heat source for the fluidized air can use natural ice and snow that has been removed, the manufacturing cost can be significantly reduced as compared to conventional dried fish production.

また、最低限必要な装置は、通気ダクトの経路上に配したファン装置３１だけであるから、故障確率を最小限に抑えることが出来る。設備コストも安く、耐久性は高いから、大規模工場における大量生産だけでなく、小規模生産を促進することも可能である。 Further, since the minimum necessary device is only the fan device 31 arranged on the route of the ventilation duct, the probability of failure can be minimized. Equipment costs are low and durability is high, so it is possible to promote not only mass production in large-scale factories but also small-scale production.

図３は、干物を製造する場合の、相対湿度と絶対湿度との関係を例示するものである。このグラフ図は、北海道稚内市における夏期の干物製造における湿度を例示してある。稚内市では、夏期でも干物を製造する時間帯（夜間）の外気温は低い。また、外気の湿度（相対湿度）は低いが、曇天や降雨時は湿度（相対湿度）は高まる。 FIG. 3 illustrates the relationship between relative humidity and absolute humidity when producing dried fish. This graph illustrates the humidity in dry seasoning production in summer in Wakkanai, Hokkaido. In Wakkanai, the outside air temperature is low during the summer (evening) when manufacturing dried fish. In addition, the humidity (relative humidity) of the outside air is low, but the humidity (relative humidity) increases during cloudy weather or rain.

このような条件、例えば、外気温が１８℃、相対湿度が７７％のとき（黒丸ａとして示す）、本発明に係る干物製造装置を用いると、乾燥室２０内の温度（乾球温度）は５℃、相対湿度は約９０％（黒丸ｂとして示す）となる。 Under such conditions, for example, when the outside air temperature is 18 ° C. and the relative humidity is 77% (shown as black circle a), the temperature in the drying chamber 20 (dry bulb temperature) is as follows when using the dried fish production apparatus according to the present invention. 5 ° C. and relative humidity is about 90% (shown as black circle b).

一方、同一条件下で、加熱装置を用いて乾燥室２０内の温度（乾球温度）を２０℃に上げると、相対湿度は約５０％（黒丸ｃとして示す）に低下するが、絶対湿度でみると、本発明に係る干物製造装置を用いた場合（黒丸ｂ）が０．００５（Ｋｇ／Ｋｇ）、加熱装置を用いた場合（黒丸ｃ）が０．００７５（Ｋｇ／Ｋｇ）となっており、絶対湿度でみれば本発明に係る干物製造装置を用いた場合（黒丸ｂ）の方が空気が乾燥状態になっていることがわかる。日常生活でも冬の空気が乾燥しているとして感覚的に実感されるのと同じである。 On the other hand, when the temperature in the drying chamber 20 (dry bulb temperature) is increased to 20 ° C. using the heating device under the same conditions, the relative humidity decreases to about 50% (shown as a black circle c). When it sees, when the dried fish production apparatus which concerns on this invention is used (black circle b) 0.005 (Kg / Kg), when the heating device is used (black circle c) becomes 0.0075 (Kg / Kg). In terms of absolute humidity, it can be seen that when the dried fish production apparatus according to the present invention is used (black circle b), the air is in a dry state. It is the same as in daily life that the winter air is perceived as dry.

相対湿度が低い方が、短時間で除湿できる水分量は多いが、干物を製造する場合は短時間製造が重要なのではない。一昼夜単位の時間をかけて確実に除湿を行うことであるから、冷却コンテナ１５の雪氷１７を利用して絶対湿度を低下させた場合でも、加熱法に遜色ない除湿が可能であるし、低温除湿の方が魚介のうまみを逃がさず、また雑菌の繁殖を最小限に抑制できる利点がある。 The lower the relative humidity, the greater the amount of moisture that can be dehumidified in a short time. However, when producing dried fish, short-time production is not important. Since the dehumidification is surely performed over a day and night, even if the absolute humidity is reduced using the snow and ice 17 of the cooling container 15, dehumidification comparable to the heating method is possible, and low temperature dehumidification is possible. Has the advantage that it does not escape the taste of seafood and can minimize the propagation of germs.

図４に、冷却コンテナ１５を用いた場合の、魚介（ホッケの開き）の除湿試験経過を例示する。約１２時間を経過したときに、１６０ｇ超の重量が水分の減少によって１４５ｇを下回り、一夜干し（ホッケの開き）として製品となりうる結果を得た。これは、ホッケの開きを例にとったものであるが、他の魚介干物も同じであり、イカ、ホタテ、ホッキ等でも同様の水分除去を実現できる。雪氷１７によって冷却された冷気が魚介表面を絶えず通過して製造するので、雑菌の繁殖もなく、冬期の天然干物と同じように旨みのある干物を製造できる。 FIG. 4 illustrates the dehumidification test progress of seafood (opening of a hook) when the cooling container 15 is used. When about 12 hours passed, the weight of more than 160 g was less than 145 g due to the decrease in moisture, and the result was that the product could be dried overnight (opening of a hockey). This is an example of the opening of the hook, but the same is true for other dried fish and shellfish, and the same water removal can be achieved with squid, scallops, and hokkito. Since the cold air cooled by the snow and ice 17 constantly passes through the surface of the seafood and is produced, it is possible to produce a dried fish with a taste similar to natural dried fish in the winter without breeding of various bacteria.

本発明に係る干物製造装置は、前記説明のものに限らない。例えば、乾燥室２０の適宜箇所、例えば天井２５に、室内空気を攪拌する攪拌機２７を配する旨説明したが、このような攪拌機２７は必ずしも必要ではない。乾燥室２０を画成する壁２２の下部に設けた排気開口３３に、強制排気のためのファン装置を設けておけば、負圧により、通気ダクト３０を介して乾燥室２０の壁２１の上部から流入させた冷気を下方に吸引流動させることが出来るからである。 The dried fish production apparatus according to the present invention is not limited to that described above. For example, although it has been described that the stirrer 27 that stirs the room air is disposed at an appropriate location in the drying chamber 20, for example, the ceiling 25, such a stirrer 27 is not necessarily required. If a fan device for forced exhaust is provided in the exhaust opening 33 provided in the lower part of the wall 22 defining the drying chamber 20, the upper portion of the wall 21 of the drying chamber 20 through the ventilation duct 30 due to negative pressure. This is because it is possible to suck and flow the cold air flowing in from the bottom.

雪氷室１０、乾燥室２０は、小規模生産の場合は、例えばプレハブ式の組み立て家屋を利用することが出来る。この場合、一戸の組み立て家屋の内部を仕切壁によって画成することにより、独立した雪氷室１０と乾燥室２０とを作り、その間の空間に通気ダクトとファン装置とを設けることが出来る。また、雪氷室１０と乾燥室２０とを、それぞれ独立ハウスで構成しても構わない。大規模生産の場合は、雪氷室１０と乾燥室２０とを大型ハウス内に一個ずつ、或いは複数個を収納して構成することも出来る。乾燥室又は雪氷室として使用できる既設の施設（簡易ハウス等）がある場合は、もうひとつの簡易ハウス等を隣接させて設け、両者を通気ダクトで連通させる構成としても良い。 In the case of small-scale production, for example, a prefabricated assembly house can be used for the snow ice chamber 10 and the drying chamber 20. In this case, by defining the interior of a single assembly house with a partition wall, an independent snow and ice chamber 10 and a drying chamber 20 can be formed, and a ventilation duct and a fan device can be provided in the space between them. Moreover, you may comprise the snow ice chamber 10 and the drying chamber 20 by an independent house, respectively. In the case of large-scale production, the snow ice chamber 10 and the drying chamber 20 can be configured to be housed one by one or in a large house. When there is an existing facility (a simple house or the like) that can be used as a drying room or a snow and ice room, another simple house or the like may be provided adjacent to each other and communicated with each other through a ventilation duct.

雪氷室１０の上部に設ける外気供給開口３２は、前記説明のように、雪氷室１０を画成する壁１１の上部に開口（吸気開口）を設けるのが最も簡単であるが、これに限定されない。雪氷室１０を画成する天井板に外気供給開口３２を設けても良いし、壁１１の下部に吸気開口を設け、この吸気開口に連結させたダクト（または通気用の仕切壁）を介して雪氷室１０の上部に外気を導いても良いからである。また雪氷室１０の床に吸気開口を設けて、ダクト（または通気用の仕切壁）を利用して雪氷室１０の上部に外気を導くことも出来る。構造は複雑になるが、外気を雪氷室１０の上部に供給するという点での作用効果は同一である。 As described above, the outside air supply opening 32 provided in the upper part of the snow and ice chamber 10 is simplest provided in the upper part of the wall 11 defining the snow and ice chamber 10 (intake opening), but is not limited thereto. . The ceiling plate defining the snow and ice chamber 10 may be provided with an outside air supply opening 32, or an air intake opening is provided in the lower part of the wall 11 and connected to the air intake opening via a duct (or a ventilation partition wall). This is because the outside air may be guided to the upper part of the snow and ice chamber 10. In addition, an air intake opening may be provided on the floor of the snow and ice chamber 10, and the outside air may be guided to the upper portion of the snow and ice chamber 10 using a duct (or a partition wall for ventilation). Although the structure is complicated, the effect is the same in that the outside air is supplied to the upper part of the snow and ice chamber 10.

雪氷室１０と乾燥室２０とを連絡する通気ダクト３０は、前記説明では、雪氷室１０の下部と乾燥室２０の上部を連絡させる旨説明したが、これに限定されない。例えば、雪氷室１０の下部と乾燥室２０の下部を連結させても、乾燥室２０側にダクトや通気用の仕切壁を設けることで、雪氷室１０で冷やした冷気を乾燥室２０の上部に導くことは可能だからである。また雪氷室１０の上部と乾燥室２０の上部とを通気ダクト３０によって連絡することも出来る。この場合は、雪氷室１０の下部に開口をもったダクト（または通気用仕切壁）を設け、雪氷室１０の上部に通気ダクト３０の一端３０−１を固定し、乾燥室２０の上部に通気ダクト３０の他端３０−２を固定すればよい。雪氷室１０で冷却した空気を乾燥室２０の上部に供給するという点での作用効果は同一である。とくに、雪氷室１０と乾燥室２０を上部で短絡させる場合は、通気ダクト３０を短縮できるので熱的損失が少ないという利点がある。 In the above description, the ventilation duct 30 that connects the snow and ice chamber 10 and the drying chamber 20 is described as connecting the lower portion of the snow and ice chamber 10 and the upper portion of the drying chamber 20, but the present invention is not limited to this. For example, even if the lower part of the snow and ice chamber 10 and the lower part of the drying chamber 20 are connected, the cooling air cooled in the snow and ice chamber 10 can be placed on the upper portion of the drying chamber 20 by providing a duct or a partition wall for ventilation on the drying chamber 20 side. Because it is possible to guide. Further, the upper part of the snow and ice chamber 10 and the upper part of the drying chamber 20 can be communicated with each other through the ventilation duct 30. In this case, a duct (or a partition wall for ventilation) having an opening is provided in the lower part of the snow and ice chamber 10, one end 30-1 of the ventilation duct 30 is fixed to the upper part of the snow and ice chamber 10, and the upper part of the drying chamber 20 is ventilated. The other end 30-2 of the duct 30 may be fixed. The effect of supplying the air cooled in the snow ice chamber 10 to the upper part of the drying chamber 20 is the same. In particular, when the snow and ice chamber 10 and the drying chamber 20 are short-circuited at the upper part, the ventilation duct 30 can be shortened, so that there is an advantage that thermal loss is small.

１０雪氷室
１１、１２（雪氷室１０の）壁
１５冷却コンテナ
１６ケース体
１７雪氷
２０乾燥室
２１、２２（乾燥室２０の）壁
２４トレー
２５（乾燥室２０の）天井
２７攪拌機
３０通気ダクト
３０−１（通気ダクト３０の）一端
３０−２（通気ダクト３０の）他端
３１ファン装置
３２外気供給開口
３３排気開口 DESCRIPTION OF SYMBOLS 10 Snow ice chamber 11, 12 Wall (of snow ice chamber 10) 15 Cooling container 16 Case body 17 Snow ice 20 Drying chamber 21, 22 Wall (of drying chamber 20) 24 Tray 25 (Drying chamber 20) Ceiling 27 Stirrer 30 Ventilation duct 30 -1 One end (of the ventilation duct 30) 30-2 Other end (of the ventilation duct 30) 31 Fan device 32 Open air supply opening 33 Exhaust opening

Claims

通気性を備えるケース体に雪氷を詰めた複数の冷却コンテナを格納してなる雪氷室と、
前処理を施した魚介を通気性のある棚部に配置してなる乾燥室と、
雪氷室と乾燥室とを連通させる通気ダクトと、
この通気ダクトの経路上に配した送気用のファン装置とを備える一方、
雪氷室の上部に、外気供給開口を備え、
乾燥室の上部に、通気ダクトおよびファン装置を介して送られる雪氷室からの冷気を供給する冷気供給用開口を備えるとともに、
乾燥室の下部に、乾燥室内の空気を外気へ排出するための排気開口を設けることを特徴とする魚介の干物製造装置。 A snow and ice chamber in which a plurality of cooling containers filled with snow and ice are stored in a case body having air permeability;
A drying room in which pre-treated seafood is placed on a breathable shelf;
A ventilation duct that connects the snow and ice chamber and the drying chamber;
While having a fan device for air supply arranged on the route of this ventilation duct,
The upper part of the snow and ice chamber has an outside air supply opening,
In the upper part of the drying chamber, provided with a cold air supply opening for supplying cold air from the snow and ice chamber sent through the ventilation duct and the fan device,
An apparatus for producing dried fish for fishery products, characterized in that an exhaust opening for discharging the air in the drying chamber to the outside air is provided at the lower part of the drying chamber.