JP5677498B2

JP5677498B2 - Kneaded product, manufacturing method thereof and slitter for kneaded product

Info

Publication number: JP5677498B2
Application number: JP2013082716A
Authority: JP
Inventors: 智彰原口; 浩満清水
Original assignee: 株式会社あじかん
Priority date: 2013-04-11
Filing date: 2013-04-11
Publication date: 2015-02-25
Anticipated expiration: 2033-04-11
Also published as: JP2014204676A

Description

本発明は、カニ風味蒲鉾等の魚肉等の練り製品、その製造方法及び練り製品用スリッターに関する。 TECHNICAL FIELD The present invention relates to a kneaded product such as crab-flavored miso, a manufacturing method thereof, and a kneaded product slitter.

一般に、魚肉の練り製品で、カニの脚肉に類似したカニ風味を有するいわゆるカニ蒲鉾が販売されている。この種のカニ風味蒲鉾は、例えば、特許文献１に記載されているように、スケトウダラ等の魚肉のすり身に調味料や添加物を加えて攪拌することによって、ペースト状の原料を、押出成形機により所定幅の連続薄板状に押出成形して押出成形物を形成し、この押出成形物を蒸煮処理及び冷却処理した後、スリッターにより長さ方向に沿って細線状に切り裂かれた切裂部と、非切裂部とを交互に形成し、この押出成形物を幅方向に巻き付けて棒状物に形成し、この棒状物の表面要所に長さ方向に沿って食用赤系色素を付着させ、所要の長さに切断することで製造している。 In general, so-called crab rice cakes with a crab flavor similar to the crab leg meat are sold. This type of crab-flavored miso is prepared by adding a seasoning or an additive to a surimi of fish meat such as walleye pollack as described in Patent Document 1, for example. To form a extruded product by extrusion molding into a continuous thin plate with a predetermined width, and after the steaming and cooling treatment of the extruded product, a slitted portion cut in a thin line shape along the length direction by a slitter The non-cut parts are alternately formed, the extrudate is wound in the width direction to form a rod-like material, and the edible red pigment is attached to the surface of the rod-like material along the length direction, Manufactured by cutting to the required length.

スリッターは、円周方向の切刃が一定の間隔をあけて多数並設され、互いに反対方向に回転する一対の回転ロールを備えている。一方の回転ロールには、長さ方向に沿って所定幅の凹溝が設けられ、この凹溝により切刃を不連続にして、切裂部に非切裂部が形成されている。 The slitter includes a pair of rotating rolls in which a large number of circumferential cutting blades are arranged in parallel at regular intervals and rotate in directions opposite to each other. One rotary roll is provided with a concave groove having a predetermined width along the length direction, and the cutting edge is made discontinuous by the concave groove, and a non-cut portion is formed in the cut portion.

特許第３５５４８２４号公報Japanese Patent No. 3555424

特許文献１に記載の魚肉練り製品及びその製造方法は、本物のカニ脚（長節部分）のような食感があるカニ風味蒲鉾を製造するために開発されたものであるが、押出成形物に対して細線状に切り裂いた切裂部と非切裂部とを交互に形成した魚肉練り製品である。このため、特許文献１に記載の魚肉練り製品は、切裂部と非切裂部とが交互にあることによって、歯触りと食感も、交互に段差状に変化したものになっている。
また、所定の長さに切る際に、切る位置が制限されてしまうという問題点があった。
このようなことから、さらに、本物のカニ脚の食感が得られる練り製品、その製造方法及び練り製品用スリッターが望まれていた。 The fish paste product and its manufacturing method described in Patent Document 1 were developed to produce a crab-flavored miso such as a real crab leg (long section). On the other hand, it is a fish paste product in which cut portions and non-cut portions that have been cut into fine lines are alternately formed. For this reason, the fish paste product described in Patent Document 1 has the texture and the texture alternately changed in steps due to the alternating cuts and non-cuts.
Further, there is a problem that the cutting position is limited when cutting to a predetermined length.
For these reasons, a kneaded product that can provide a texture of a real crab leg, a manufacturing method thereof, and a slitter for a kneaded product have been desired.

そこで、本発明は、前記問題点に鑑みてなされたものであり、さらに本物のカニ脚肉の食感に酷似した食感がある練り製品、その製造方法及び練り製品用スリッターを提供することを目的とする。 Therefore, the present invention has been made in view of the above problems, and an object thereof is to provide a kneaded product having a texture very similar to that of a real crab leg meat, a manufacturing method thereof, and a slitter for the kneaded product. To do.

前記課題を解決するための手段として、本発明に係る練り製品は、魚肉のすり身を主体として調製及び成形した所定幅の連続薄板状の押出成形物に、ミシン目状または波線状に切裂部と非切裂部とが交互にその長さ方向に連なる切目を、その幅方向に所定の間隔をあけて形成し、この押出成形物を幅方向に巻き付けて棒状物に形成し、この棒状物を所定の長さに任意の位置で切断してなることを特徴とする。 As means for solving the above-mentioned problems, the kneaded product according to the present invention comprises a continuous thin plate-like extruded product having a predetermined width, prepared and molded mainly from fish paste, and a perforated or wavy line cut portion. Cuts in which the uncut portions are alternately connected in the length direction are formed at a predetermined interval in the width direction, and the extrudate is wound in the width direction to form a rod-like material. It is characterized by being cut into a predetermined length at an arbitrary position.

かかる構成によれば、練り製品は、押出成形物に、ミシン目状または波線状に切裂部と非切裂部とが交互にその長さ方向に連なる切目を、その幅方向に所定の間隔をあけて形成されていることによって、略細線状に形成された非切裂部が繋がっている。このため、練り製品は、本物のカニ脚の食感に酷似した歯応えのある食感の練り製品に形成されている。さらに、練り製品は、繊維同士が連結された状態になっているので、巻き付ける際に、バラけずに加工効率がよい。 According to such a configuration, the kneaded product has a predetermined interval in the width direction between the extrudate and a cut in which perforations and uncut portions are alternately connected in the length direction in a perforated shape or a wavy shape. By being formed open, uncut portions formed in a substantially thin line shape are connected. For this reason, the kneaded product is formed into a kneaded product with a chewy texture that closely resembles the texture of a real crab leg. Furthermore, since the kneaded product is in a state where the fibers are connected to each other, the processing efficiency is good without being loose when wound.

また、前記押出成形物には、ミシン目状または波線状に切裂部と非切裂部とが交互にその長さ方向に連なる切目を、その幅方向に所定の間隔をあけ、かつ、隣同士で前記切目における非切裂部の位置がずれるように設けられていることが好ましい。 Further, the extrudate has a perforation or a wavy line in which cuts and non-cuts are alternately connected in the length direction, with a predetermined interval in the width direction, and adjacent to the cut. It is preferable that they are provided so that the positions of the uncut portions in the cuts are shifted from each other.

かかる構成によれば、練り製品は、押出成形物が、ミシン目状または波線状に切裂部と非切裂部とが交互にその長さ方向に連なる切目を、その幅方向に所定の間隔をあけ、かつ、隣同士で前記切目における非切裂部の位置がずれるように設けられていることにより、全体に亘って略細線状に切り裂かれた切裂部が非切裂部によって幅方向に連結されている。このため、練り製品は、本物のカニ脚の食感に酷似した歯応えのある食感になっている。 According to such a configuration, the kneaded product has a predetermined interval in the width direction of the extrudate, in which cuts and non-cut portions in the perforated or wavy line are alternately connected in the length direction. By opening and being provided so that the position of the non-cut portion in the cut is shifted adjacent to each other, the cut portion that has been cut in a substantially fine line shape across the whole is formed in the width direction by the non-cut portion. It is connected. For this reason, the kneaded product has a chewy texture that closely resembles that of a real crab leg.

また、本発明に係る練り製品の製造方法は、魚肉のすり身に食塩を添加し、必要に応じて副材料や調味料を添加し、攪拌器により塩ずりを行ってゲル化することによりペースト状の原料を調製し、このペースト状の原料を押出成形機によって所定幅の連続薄板状に押出成形して押出成形物を形成し、この押出成形物を蒸煮処理すると共に冷却処理した後に、スリッターに通すことで、ミシン目状または波線状に切裂部と非切裂部とが交互にその長さ方向に連なる切目を、その幅方向に所定の間隔をあけて形成し、この押出成形物を幅方向に巻き付けて棒状物に形成した後、カッタにより前記棒状物を所定の長さに任意の位置で切断していることを特徴とする。 In addition, the method for producing a kneaded product according to the present invention includes adding salt to fish surimi, adding auxiliary materials and seasonings as necessary, and salting with a stirrer to make a gel. The raw material is prepared, and this paste-like raw material is extruded into a continuous thin plate having a predetermined width by an extruder to form an extruded product. The extruded product is steamed and cooled, and then passed through a slitter. As a result, cuts in which the cut part and the non-cut part are alternately connected in the length direction in the form of perforations or wavy lines are formed at predetermined intervals in the width direction. The rod-shaped object is cut into a predetermined length at an arbitrary position by a cutter after being wound in a direction to form a rod-shaped object.

かかる構成によれば、練り製品の製造方法は、スリッターを通して形成された押出成形物が、ミシン目状または波線状に切裂部と非切裂部とが交互にその長さ方向に連なる切目を、その幅方向に所定の間隔をあけて形成されていることによって、略細線状に形成された非切裂部が幅方向に繋がった状態に形成することができる。このため、本物のカニ脚の食感に酷似した歯応えのある食感の練り製品を製造することができる。 According to such a configuration, the extruded product formed through the slitter is a perforated or wavy line in which the cut portion and the non-cut portion are alternately continuous in the length direction. By forming at a predetermined interval in the width direction, it is possible to form a non-cut portion formed in a substantially thin line shape in a state connected in the width direction. For this reason, the kneaded product of the texture which is very similar to the texture of a real crab leg can be manufactured.

また、前記押出成形物は、蒸煮処理すると共に冷却処理した後に、スリッターに通すことで、ミシン目状または波線状に切裂部と非切裂部とが交互にその長さ方向に連なる切目を、その幅方向に所定の間隔をあけ、かつ、隣同士で前記切目における非切裂部の位置がずれるように設けられていることが好ましい。 In addition, the extruded product is steamed and cooled, and then passed through a slitter, so that cuts and non-cut portions are alternately continuous in the length direction in a perforated shape or a wavy shape. It is preferable that a predetermined interval is provided in the width direction, and that the position of the non-cut portion in the cut is shifted adjacently.

かかる構成によれば、練り製品の製造方法は、押出成形物が、ミシン目状または波線状に切裂部と非切裂部とが交互にその長さ方向に連なる切目を、その幅方向に所定の間隔をあけ、かつ、隣同士で前記切目における非切裂部の位置がずれるように設けられていることにより、全体に亘って略細線状に切り裂かれた切裂部が非切裂部によって幅方向に連結されているため、本物のカニ脚の食感に酷似した歯応えのある食感にすることができる。 According to such a configuration, the kneaded product manufacturing method is such that the extruded product has a predetermined cut in the width direction in which perforations and non-cut portions are alternately connected in the length direction in the form of perforations or wavy lines. And the positions of the non-cut portions in the cuts adjacent to each other are shifted so that the cut portions that are cut in a substantially thin line shape are formed by the non-cut portions. Since it is connected in the width direction, it is possible to provide a texture that is very similar to the texture of a real crab leg.

また、本発明に係る練り製品用スリッターは、魚肉のすり身を主体として調整したペースト状の原料を押出成形機により薄板状に押出成形して押出成形物を形成し、この押出成形物を蒸煮処理及び冷却処理した後に通す練り製品用スリッターであって、このスリッターは、円周方向の切刃が所定の間隔をあけて軸方向に並設され、かつ、互いに反対方向に回転する一対の回転ロールを備え、一方の回転ロールの切刃には、前記軸方向の縁に、円周方向に予め設定した適宜な間隔で切欠部が形成されていることを特徴とする。 In addition, the slitter for a kneaded product according to the present invention is formed by extruding a paste-like raw material prepared mainly from fish paste into a thin plate shape by an extruder, and subjecting the extruded product to steaming and A slitter for a kneaded product that is passed after cooling treatment, and the slitter includes a pair of rotating rolls in which circumferential cutting edges are arranged in parallel in the axial direction with a predetermined interval, and rotate in opposite directions to each other. The cutting blade of one of the rotary rolls is characterized in that notches are formed at appropriate intervals preset in the circumferential direction on the edge in the axial direction.

かかる構成によれば、練り製品用スリッターは、一方の回転ロールの切刃の長さ方向の縁に、円周方向に予め設定した適宜な間隔で切欠部が形成されていることによって、押出成形物を短手方向に引っ張った場合に網目状になるように、略細線状に形成された非切裂部が繋がっている。このため、本物のカニ脚の食感に酷似した歯応えのある食感の練り製品を形成することができる。 According to this configuration, the slitter for a kneaded product is formed by forming notches at appropriate intervals set in advance in the circumferential direction at the edge in the length direction of the cutting blade of one rotating roll. When the wire is pulled in the short direction, a non-cut portion formed in a substantially thin line shape is connected. Therefore, it is possible to form a kneaded product with a texture that is very similar to the texture of a real crab leg.

また、前記切欠部は、前記切刃の一方側の縁と他方側の縁に交互に形成されていることが好ましい。 Moreover, it is preferable that the said notch part is alternately formed in the edge of the one side and the other side of the said cutting blade.

かかる構成によれば、練り製品用スリッターの一方の回転ロールの切刃は、切欠部が、切刃の一方側の縁と他方側の縁に交互に形成されていることにより、略細線状に形成された非切裂部が切欠部によって連結されて、押出成形物を短手方向（幅方向）に引っ張ると、菱形の網目状になるように形成することができる。 According to such a configuration, the cutting blade of one rotary roll of the kneaded product slitter is formed in a substantially thin line shape by forming the notch portions alternately on the one side edge and the other side edge of the cutting blade. When the cut non-cut portions are connected by the notches and the extruded product is pulled in the short direction (width direction), it can be formed into a rhombus network.

また、前記切欠部は、前記切刃の一方側の縁と他方側の縁に交互に形成されると共に、軸方向から見て、所定角度ずつずらして形成されていることが好ましい。 In addition, it is preferable that the notch portions are alternately formed on one edge and the other edge of the cutting blade, and are shifted by a predetermined angle when viewed from the axial direction.

かかる構成によれば、練り製品用スリッターの一方の回転ロールの切刃の切欠部は、切刃の一方側の縁と他方側の縁に交互に形成されると共に、軸方向から見て、所定角度ずつずらして形成されていることによって、押出成形物を短手方向に引っ張ると、互いに隣接する菱形の網目が、斜め方向にずれた状態になるように形成することができる。 According to such a configuration, the notches of the cutting blade of one rotary roll of the kneaded product slitter are alternately formed on the one side edge and the other side edge of the cutting blade and at a predetermined angle when viewed from the axial direction. By being formed so as to be shifted one by one, when the extrudate is pulled in the short direction, the diamond-shaped meshes adjacent to each other can be formed so as to be shifted in an oblique direction.

また、前記切刃の切欠部は、軸直交方向に断面視して、角部に面取り状に形成され、前記一方の回転ロールに噛合するように配置された他方の回転ロールの切刃の先端部は、面取り状の切欠部の途中の位置で噛合するように配置されていることが好ましい。 Further, the cutout portion of the cutting blade is formed in a chamfered shape at a corner portion in a cross-sectional view in the direction perpendicular to the axis, and is arranged to engage with the one rotating roll. It is preferable that the portion is arranged so as to mesh at a position in the middle of the chamfered cutout portion.

かかる構成によれば、練り製品用スリッターの一方の回転ロールの切刃は、角部に面取り状に形成された切欠部に対して、他方の回転ロールの切刃の先端部が、面取り状の切欠部の途中の位置で噛合するように配置されていることによって、略細線状に切り裂かれた切裂部が切欠部で、隣接する略細線状の非切裂部が繋がった状態に形成することができる。 According to such a configuration, the cutting blade of one rotating roll of the slitter for kneaded product has a chamfered notch in which the tip of the cutting blade of the other rotating roll has a chamfered notch formed at the corner. By being arranged so as to mesh at a position in the middle of the part, the cut part cut into a substantially thin line shape is a notch part, and the adjacent non-cut part of a substantially thin line shape is connected to form Can do.

また、前記一方の回転ロールは、軸方向の少なくとも一部に、前記切欠部を有する前記切刃が複数設けられた不完全切刃部と、前記切欠部が形成されていない切刃が複数設けられた完全切刃部と、が形成されていることが好ましい。 In addition, the one rotary roll has a plurality of incomplete cutting edge portions in which a plurality of the cutting blades having the cutout portions are provided and a plurality of cutting blades in which the cutout portions are not formed in at least a part of the axial direction. It is preferable that the complete cutting edge portion is formed.

かかる構成によれば、練り製品用スリッターは、一方の回転ロールが、長さ方向の少なくとも一部に、切刃に長さ方向に形成されて、押出成形物をミシン目状に切る不完全カット部を有することにより、不完全カット部が切裂部とミシン目状の非切裂部とが交互に連続形成されて繋がった状態に形成することができる。その結果、本物のカニ脚の食感に酷似した歯応えのある食感の練り製品を形成することができる。 According to this configuration, the slitter for the kneaded product has an incomplete cut portion in which one rotating roll is formed in the longitudinal direction on the cutting blade in at least a part of the longitudinal direction and cuts the extruded product into a perforated shape. By having the incomplete cut portion, the cut portion and the perforated non-cut portion can be formed continuously and alternately. As a result, it is possible to form a kneaded product with a texture that is very similar to the texture of a real crab leg.

本発明に係る練り製品、その製造方法及び練り製品用スリッターで製造したカニ風味蒲鉾は、より本物に近いカニ脚肉の食感を得ることができる。 The crab-flavored miso manufactured by the kneaded product according to the present invention, its manufacturing method, and the slitter for kneaded products can obtain a texture of crab leg meat closer to the real product.

本発明の実施形態に係る練り製品の製造方法を示す工程図である。It is process drawing which shows the manufacturing method of the kneaded product which concerns on embodiment of this invention. 練り製品用スリッターを示す横断面図である。It is a cross-sectional view which shows the slitter for kneaded products. 練り製品用スリッターを示す正面図である。It is a front view which shows the slitter for kneaded products. （ａ）は回転ロールの拡大縦断面図、（ｂ）は回転ロールの切刃を示す要部拡大図である。(A) is an enlarged vertical sectional view of the rotating roll, (b) is an enlarged view of the main part showing the cutting blade of the rotating roll. （ａ）は図４（ｂ）のＡ部拡大図、（ｂ）は図４（ｂ）のＢ部拡大図である。(A) is the A section enlarged view of FIG.4 (b), (b) is the B section enlarged view of FIG.4 (b). 本発明の実施形態に係る練り製品の製造方法のスリッター工程を示す概略図である。It is the schematic which shows the slitter process of the manufacturing method of the kneaded product which concerns on embodiment of this invention. 練り製品用スリッターで形成した押出成形物を短手方向に引っ張ったときの形状を示す要部拡大概略図である。It is a principal part expansion schematic diagram which shows the shape when the extrusion molding formed with the slitter for kneaded products is pulled to a transversal direction. 本発明の実施形態に係る練り製品の第１変形例を示す図であり、練り製品用スリッターの切刃の軸方向に隣接された切刃の切欠部、を外周方向に角度を２０度ずつずらして形成した押出成形物の要部拡大概略図である。It is a figure which shows the 1st modification of the kneaded product which concerns on embodiment of this invention, and forms the notch part of the cutting blade adjacent to the axial direction of the cutting blade of the slitter for kneaded products by shifting an angle by 20 degree | times to an outer peripheral direction. It is the principal part expansion schematic of the extruded product which was made. 図８に示す押出成形物を短手方向に引っ張ったときの形状を示す要部拡大概略図である。It is a principal part enlarged schematic diagram which shows a shape when the extrusion molding shown in FIG. 8 is pulled in the transversal direction. 本発明の実施形態に係る練り製品の第２変形例を示す図であり、練り製品用スリッターの切刃の軸方向に隣接された切刃の切欠部を、外周方向に角度を１０度ずつずらして形成した押出成形物の要部拡大概略図である。It is a figure which shows the 2nd modification of the kneaded product which concerns on embodiment of this invention, and forms the notch part of the cutting blade adjacent to the axial direction of the cutting blade of the slitter for kneaded products by shifting an angle by 10 degree | times to an outer peripheral direction. It is the principal part expansion schematic of the extruded product which was made. 本発明の実施形態に係る練り製品用スリッターの第３変形例を示す図であり、（ａ）は回転ロールの拡大縦断面図、（ｂ）は回転ロールの切刃を示す要部拡大図である。It is a figure which shows the 3rd modification of the slitter for kneaded products which concerns on embodiment of this invention, (a) is an expanded longitudinal cross-sectional view of a rotary roll, (b) is a principal part enlarged view which shows the cutting blade of a rotary roll. .

以下、本発明の実施形態に係る練り製品、その製造方法及び練り製品用スリッターを図１に示す工程図を主に、図２〜図７を参照しながら工程順に説明する。 Hereinafter, a kneaded product, a manufacturing method thereof, and a slitter for a kneaded product according to an embodiment of the present invention will be described in the order of steps with reference to FIGS.

≪原料調製工程≫
魚肉の練り製品Ｗ２０（図６参照）を製造するときは、例えば、図１に示す工程順の製造工程で製造する。つまり、まず初めに、第１工程として、魚肉すり身を主体としたペースト状の原料を調製する原料調製工程Ｓ１を行う。この原料調製工程Ｓ１では、例えば、スケトウダラ、ホッケ、ヒラメ等の魚の魚肉のすり身に、食塩を添加し、油脂、澱粉、卵白等の副材料や、グルタミン酸ソーダ、グリシン、砂糖、醤油、ソース、各種フレーバー（Flavor）等の調味料を適量添加し、攪拌器（図示省略）によって塩ずりを行ってゲル状化したペースト状の原料を調製する。 ≪Raw material preparation process≫
When the fish meat paste product W20 (see FIG. 6) is manufactured, for example, it is manufactured in the manufacturing process in the order shown in FIG. That is, first, as a first step, a raw material preparation step S1 for preparing a pasty raw material mainly composed of fish meat surimi is performed. In this raw material preparation step S1, for example, salt is added to fish meat such as walleye pollock, hockey, flounder, etc., and salt, glutamate soda, glycine, sugar, soy sauce, sauce, various ingredients such as fat, starch, egg white, etc. An appropriate amount of seasoning such as Flavor is added, and salted with a stirrer (not shown) to prepare a paste-like raw material.

≪押出成形工程≫
次に、第２工程として、ペースト状の原料を薄板状に押出成形する押出成形工程Ｓ２を行う。この押出成形工程Ｓ２では、調製したペースト状の原料を押出成形機(図示省略)によって薄板状に押出成形して押出成形物Ｗ（図６参照）を形成する。この後、予め設定した温度で所定時間後処理（坐り）を行う。押出成形物Ｗは、幅が約２０ｃｍで厚みは０．５〜３ｍｍ程度であり、坐りの後にベルトコンベア６（図６参照）のコンベアベルト上に載せられて蒸煮装置に送られる。 ≪Extrusion process≫
Next, as a second step, an extrusion step S2 is performed in which the paste-like raw material is extruded into a thin plate shape. In this extrusion molding step S2, the prepared paste-like raw material is extruded into a thin plate shape by an extruder (not shown) to form an extruded product W (see FIG. 6). Thereafter, post-processing (sitting) is performed for a predetermined time at a preset temperature. The extruded product W has a width of about 20 cm and a thickness of about 0.5 to 3 mm. After sitting, it is placed on a conveyor belt of a belt conveyor 6 (see FIG. 6) and sent to a steaming device.

≪蒸煮工程≫
続いて、第３工程として、押出成形物Ｗをスチームによって連続蒸煮する蒸煮工程Ｓ３を行う。蒸煮工程Ｓ３では、押出成形物Ｗを１００℃よりも僅かに低い温度で、予め設定した所定時間、蒸煮装置でスチームによる蒸煮処理を行う。 ≪Steaming process≫
Subsequently, as a third step, a steaming step S3 for continuously steaming the extruded product W with steam is performed. In the steaming step S3, the extruded product W is steamed by steam at a temperature slightly lower than 100 ° C. for a predetermined time set in advance.

≪冷却工程及びスリッター工程≫
その後、第４工程として、蒸煮後に冷気等によって連続冷却する冷却工程Ｓ４を行う。
その冷却後に、第５工程として、押出成形物Ｗの長さ方向に沿って切裂部Ｗ１と非切裂部Ｗ２とを交互に形成するスリッター工程Ｓ５を行う。このようにして蒸煮・冷却された押出成形物Ｗは、スリッター工程Ｓ５に送り込まれる。スリッター工程Ｓ５では、図２に示すようなスリッター１が利用される。そのスリッター１について説明する。 ≪Cooling process and slitting process≫
Thereafter, as a fourth step, a cooling step S4 is performed in which the mixture is continuously cooled by cold air after cooking.
After the cooling, as a fifth step, a slitter step S5 for alternately forming the cut portions W1 and the non-cut portions W2 along the length direction of the extruded product W is performed. The extruded product W thus steamed and cooled is sent to the slitter process S5. In the slitter step S5, a slitter 1 as shown in FIG. 2 is used. The slitter 1 will be described.

＜スリッターの構成＞
図２に示すように、スリッター１は、スリッター工程Ｓ５を行って押出成形物Ｗを切断する装置であり、魚肉のすり身を主体として調整したペースト状の原料を押出成形機により薄板状に押出成形して押出成形物Ｗを形成し、この押出成形物Ｗを蒸煮処理及び冷却処理した後に通す練り製品用スリッターである。スリッター１は、所定の間隔をあけて円周方向の切刃２ａ，３ａがそれぞれ多数並設された一対の回転ロール２，３と、回転ロール２，３にそれぞれ設けられた軸棒２ｂ，３ｂと、軸棒２ｂ，３ｂをそれぞれ回転自在に軸支する軸受部５１，５２，５３，５４と、軸棒２ｂ，３ｂに沿ってその両側に配置されたフレーム４（図３参照）と、フレーム４，４の両端部に設置された側板４ａ，４ｂと、回転ロール２の軸棒２ｂに着された歯車Ｇ１，Ｇ２と、回転ロール３の軸棒３ｂに着され、歯車Ｇ１が噛合する歯車Ｇ３と、を備えて構成されている。
このスリッター１は、円周方向の切刃２ａ，３ａが所定の間隔（Ｌ１）をあけて長さ方向に並設され、かつ、互いに反対方向に回転する一対の回転ロール２，３を備えている。 <Structure of slitter>
As shown in FIG. 2, the slitter 1 is a device that performs the slitter process S5 to cut the extruded product W, and the paste-like raw material prepared mainly from fish paste is extruded into a thin plate by an extruder. Then, the extruded product W is formed, and the extruded product W is subjected to a steaming process and a cooling process. The slitter 1 includes a pair of rotating rolls 2 and 3 each having a plurality of circumferential cutting blades 2a and 3a arranged in parallel at predetermined intervals, and shaft rods 2b and 3b provided on the rotating rolls 2 and 3, respectively. And bearings 51, 52, 53, 54 for rotatably supporting the shaft rods 2b, 3b, frames 4 (see FIG. 3) disposed on both sides of the shaft rods 2b, 3b, 4, 4 and 4 side plates 4a and 4b, gears G1 and G2 attached to the shaft rod 2b of the rotating roll 2, and gears attached to the shaft rod 3b of the rotating roll 3 and meshed with the gear G1. G3.
The slitter 1 includes a pair of rotating rolls 2 and 3 in which circumferential cutting blades 2a and 3a are arranged in parallel in a length direction with a predetermined interval (L1) and rotate in directions opposite to each other. Yes.

回転ロール２は、駆動源（図示省略）を回転駆動することによって、駆動用の歯車Ｇ２が回転されて、回転ロール２と回転ロール３とが伝達用の歯車Ｇ１，Ｇ３を介して互いに反対方向に同速で回転する。回転ロール２は反時計回りに回転し、回転ロール３は時計回りに回転するようになっている。 The rotary roll 2 rotates a drive source (not shown) to rotate the drive gear G2, so that the rotary roll 2 and the rotary roll 3 are opposite to each other via the transmission gears G1 and G3. At the same speed. The rotary roll 2 rotates counterclockwise, and the rotary roll 3 rotates clockwise.

図５（ａ）、（ｂ）に示すように、回転ロール２の切刃２ａと、回転ロール３の切刃３ａとは、先端部が互いに切刃２ａ，２ａ，３ａ，３ａ間に僅かに挿入するように配置され、互いの切刃２ａ，３ａによって、切欠部３ｄ，３ｅを除いて、切断部１０が形成されるようになっている。この場合、切刃２ａ，３ａの幅Ｌ１、及び、切刃２ａ，３ａ間にある凹部２ｃ，３ｃの幅Ｌ２は、例えば、０．８〜１．５ｍｍ程度である。 As shown in FIGS. 5A and 5B, the cutting edge 2a of the rotating roll 2 and the cutting edge 3a of the rotating roll 3 are slightly spaced from each other between the cutting edges 2a, 2a, 3a, 3a. It arrange | positions so that it may insert, and the cutting part 10 is formed by the mutual cutting blades 2a and 3a except for the notch parts 3d and 3e. In this case, the width L1 of the cutting edges 2a and 3a and the width L2 of the recesses 2c and 3c between the cutting edges 2a and 3a are, for example, about 0.8 to 1.5 mm.

図２に示すように、回転ロール２の切刃２ａは、断面視して凸形状の環状突起から成り、麺類の製麺時に使用されるいわゆる麺刃と同様な形状をしている。回転ロール２，３の凹部２ｃ，３ｃは、断面視して凹形状の環状溝部から成る。 As shown in FIG. 2, the cutting blade 2a of the rotary roll 2 is formed of a circular protrusion having a convex shape when viewed in cross section, and has a shape similar to a so-called noodle blade used when noodles are made. The concave portions 2c and 3c of the rotary rolls 2 and 3 are each formed of an annular groove portion having a concave shape when viewed in cross section.

図２及び図３に示すように、回転ロール２，３において、切刃２ａが多数形成されている切刃部位の長さＬ１０は、例えば、４３０ｍｍで、共に同じ長さである。また、回転ロール２，３の切刃部位の直径１０は、例えば、６９ｍｍで、共に同じ長さである。回転ロール２，３の切刃２ａ，３ａ及び凹部２ｃ，３ｃの数は、例えば、２００個形成されている。 As shown in FIGS. 2 and 3, in the rotary rolls 2 and 3, the length L10 of the cutting blade portion where a large number of cutting blades 2a are formed is, for example, 430 mm, and both are the same length. Moreover, the diameter 10 of the cutting blade part of the rotary rolls 2 and 3 is, for example, 69 mm, and both have the same length. The number of cutting blades 2a, 3a and recesses 2c, 3c of the rotary rolls 2, 3 is, for example, 200.

図４（ａ）、（ｂ）に示すように、一方の回転ロール３の切刃３ａには、長さ方向の縁に、円周方向に予め設定した適宜な間隔で切欠部３ｄ，３ｅが形成されている。切欠部３ｄ，３ｅは、例えば、各切刃３ａの一方側の縁と他方側の縁に交互に、三等配された位置（θ１＝６０度間隔の位置）に３つずつ形成されている。換言すると、切欠部３ｄ，３ｅは、切刃３ａの一方側の縁と他方側の縁に交互に形成されると共に、図４（ａ）に示すように、軸方向から見て、所定角度θ２ずつずらして形成されている。このため、一方の回転ロール３には、切欠部３ｄが６００箇所形成され、切欠部３ｅが６００箇所形成されている。 As shown in FIGS. 4 (a) and 4 (b), the cutting edge 3a of one rotary roll 3 has notches 3d and 3e at the edges in the length direction at appropriate intervals preset in the circumferential direction. Is formed. The notches 3d and 3e are formed, for example, three at three positions (θ1 = 60 degree intervals) alternately arranged on one edge and the other edge of each cutting edge 3a. . In other words, the notches 3d and 3e are alternately formed on one edge and the other edge of the cutting edge 3a, and as shown in FIG. 4A, when viewed from the axial direction, the predetermined angle θ2 is formed. They are staggered. For this reason, 600 notch parts 3d and 600 notch parts 3e are formed in one rotary roll 3. FIG.

図５（ａ）、（ｂ）に示すように、切刃３ａの切欠部３ｄ，３ｅは、軸直交方向に断面視して、角部に面取り状に斜め（θ２＝４５度）に切欠形成されている。切欠部３ｄ，３ｅは、例えば、縦断面視及び正面視して、直径Ｄ１が約１０〜１２ｍｍの円弧状に形成されて、切欠部３ｄ，３ｅの角が鋭利にならないように形成されている（図４（ａ）、（ｂ）参照）。切欠部３ｄ，３ｅは、例えば、長手方向の長さＬ３が０．５ｍｍ、角部からの深さＬ４が０．３５ｍｍに形成されている。 As shown in FIGS. 5 (a) and 5 (b), the notches 3d and 3e of the cutting edge 3a are cut in a chamfered shape (θ2 = 45 degrees) at the corners in a cross-sectional view in the direction perpendicular to the axis Has been. The notches 3d and 3e are, for example, formed in an arc shape having a diameter D1 of about 10 to 12 mm in a longitudinal sectional view and a front view, and are formed so that the corners of the notches 3d and 3e are not sharp. (See FIGS. 4A and 4B). The notches 3d and 3e are, for example, formed with a longitudinal length L3 of 0.5 mm and a depth L4 from the corner of 0.35 mm.

そして、一方の回転ロール３に噛合するように配置された他方の回転ロール２の切刃２ａの先端部は、略細線状に形成される押出成形物Ｗが切断されずに、繋がった状態になるようにするために、面取り状の切欠部３ｄ，３ｅの途中の位置で噛合するように配置されている。このため、他方の回転ロール２の切刃２ａの先端部と、切欠部３ｄ，３ｅの表面との間には、押出成形物Ｗが切断されず、幅方向（矢印ａ方向）に繋がった状態に形成される連結部Ｗ４（非切裂部Ｗ２）を形成するための隙間ｓがある（図７参照）。 And the front-end | tip part of the cutting blade 2a of the other rotary roll 2 arrange | positioned so that it may mesh | engage with one rotary roll 3 is in the state connected without the extrusion molding W formed in a substantially thin wire shape being cut | disconnected. In order to achieve this, the chamfered cutout portions 3d and 3e are arranged so as to mesh with each other. For this reason, the extrudate W is not cut between the tip of the cutting edge 2a of the other rotary roll 2 and the surface of the notches 3d and 3e, and is connected in the width direction (arrow a direction). There is a gap s for forming a connecting portion W4 (non-cut portion W2) formed in (see FIG. 7).

このように形成された回転ロール２，３は、本物のカニ脚の肉の繊維を同じ太さの幅になるように、切刃２ａ，３ａの幅Ｌ１が１ｍｍ間隔で形成されている。つまり、切刃２ａ，３ａの幅Ｌ１が広すぎる場合は、略細線状に形成された押出成形物Ｗに、適度な解れ感のある食感を出すことができない。切刃２ａ，３ａは、さらに、適宜な大きさの切欠部３ｄ，３ｅを適宜な間隔で配置していることによって、略細線状に形成される押出成形物Ｗを、適度な解れ感と、歯応えのある食感とが得られるように切断している。 The rotary rolls 2 and 3 formed in this way have the width L1 of the cutting blades 2a and 3a formed at intervals of 1 mm so that the real crab leg meat fibers have the same width. That is, when the width L1 of the cutting blades 2a and 3a is too wide, it is impossible to give a texture with an appropriate feeling of looseness to the extruded product W formed in a substantially thin line shape. The cutting blades 2a and 3a are further provided with an appropriately sized cutout portion 3d and 3e at an appropriate interval, thereby allowing the extruded product W formed in a substantially fine line shape to have a moderate unraveling feeling, It is cut so that it has a crunchy texture.

図６は、係る練り製品の製造方法のスリッター工程を示す概略図である。図６に示すように、魚肉のすり身を主体として調製及び成形した所定幅の連続薄板状（薄いシート状）に形成されて蒸された押出成形物Ｗを、前記スリッター１方向に流して回転ロール２，３間に通して前記スリッター工程Ｓ５を行うと、略ミシン目状に切裂部Ｗ１と非切裂部Ｗ２とが交互にその長さ方向に連なる切目Ｗ３を、その幅方向に所定の間隔をあけた状態に形成することができる。 FIG. 6 is a schematic view showing a slitter process of the method for producing a kneaded product. As shown in FIG. 6, an extruded product W formed in a continuous thin plate shape (thin sheet shape) having a predetermined width, prepared and formed mainly from fish surimi, is steamed in the direction of the slitter 1 and rotated. When the slitting step S5 is performed between 2 and 3, the slit W3 and the non-cut portion W2 are alternately formed in a substantially perforated shape in the width direction. It can be formed in a spaced state.

図７は、練り製品用のスリッター１で形成した押出成形物Ｗを短手方向に引っ張ったときの形状を示す要部拡大概略図である。図７に示すように、スリッター１で切断した押出成形物Ｗを短手方向に引っ張ると、略ミシン目状に切り裂かれた切裂部Ｗ１が切欠部３ｄ，３ｅによって、略細線状の非切裂部Ｗ２で成る連結部Ｗ４が形成されて連結され、菱形の網目状の切目Ｗ３に形成される。 FIG. 7 is an enlarged schematic view of the main part showing the shape when the extruded product W formed by the slitter 1 for kneaded products is pulled in the lateral direction. As shown in FIG. 7, when the extruded product W cut by the slitter 1 is pulled in the short direction, the cut portion W1 that is cut in a substantially perforated shape is formed by the cutout portions 3d and 3e so as to form a substantially thin line-shaped non-cut. A connecting portion W4 composed of the split portion W2 is formed and connected to form a rhombic mesh-like cut W3.

この場合、連結部Ｗ４の長手方向の間隔は、図４（ａ）、（ｂ）に示す切欠部３ｄ，３ｅの円周方向の間隔に一致した長さに形成される。また、略細線状の非切裂部Ｗ２の幅は、切断部１０の凹部２ｃ，３ｃの幅Ｌ２の長さに略合致した太さに形成される。 In this case, the distance in the longitudinal direction of the connecting portion W4 is formed to be equal to the distance in the circumferential direction of the notches 3d and 3e shown in FIGS. 4 (a) and 4 (b). Further, the width of the substantially thin non-cut portion W2 is formed to a thickness that substantially matches the length of the width L2 of the concave portions 2c and 3c of the cutting portion 10.

このように、押出成形物Ｗは、切欠部３ｄ，３ｅを有する切刃３ａと、リング形状の切刃２ａによる切断部１０によって、非切裂部Ｗ２が網目状に切り裂かれるので、略細線状の押出成形物Ｗが短手方向に繋がった状態に形成されてバラバラにならない。 As described above, the non-cut portion W2 is cut into a mesh shape by the cutting edge 3a having the cutout portions 3d and 3e and the cutting portion 10 by the ring-shaped cutting blade 2a. The extrudate W is formed in a state of being connected in the short direction and does not fall apart.

≪巻付工程≫
そのスリッター工程Ｓ５の後、図６に示すように、第６工程として、押出成形物Ｗを幅方向に巻き付けて棒状物Ｗ１０を形成する巻付工程Ｓ６を行う。この巻付工程Ｓ６では、従来と同様に、ベルトコンベア６の側部に配設された略鼓形の巻付ロール（図示省略）により行う。巻付ロールは、不図示の電動モータとフリーローラとによって回転駆動されて、巻付ロールの上の押出成形物Ｗの先端側を円筒状になるようにくるくると巻いた棒状物Ｗ１０を形成する。 ≪Winding process≫
After the slitting step S5, as shown in FIG. 6, as a sixth step, a winding step S6 is performed in which the extruded product W is wound in the width direction to form the rod-like product W10. This winding step S6 is performed by a substantially drum-shaped winding roll (not shown) disposed on the side of the belt conveyor 6 as in the conventional case. The winding roll is rotationally driven by an electric motor (not shown) and a free roller, and forms a rod-like article W10 that is wound when the tip side of the extruded product W on the winding roll turns into a cylindrical shape. .

この巻付工程Ｓ６を行う場合、押出成形物Ｗが、前記したように切裂部Ｗ１がミシン目状に形成されて、非切裂部Ｗ２が網目状に連結されているため、バラバラにならず、容易に棒状に巻くことができる。 When this winding step S6 is performed, the extrudate W is separated as the cut portion W1 is formed in a perforated shape and the non-cut portion W2 is connected in a mesh shape as described above. Therefore, it can be easily wound into a rod shape.

≪包装・転写工程≫
ここで包装用フィルム（図示省略）で棒状物Ｗ１０を包装する場合は、その包装工程と、棒状物Ｗ１０の表面の一部（表面要所）に長さ方向に沿って食用赤系色素を転写する包装・転写工程Ｓ７を行ってもよい。包装・転写工程Ｓ７では、棒状物Ｗ１０を包装用フィルムで包装すると共に、その包装用フィルムの側端重合部を長さ方向に沿ってヒートシールして、包装用フィルムの内面に付着してある食用赤系色素を棒状物Ｗ１０に転写する。 ≪Packaging and transcription process≫
Here, when packaging the rod-shaped object W10 with a packaging film (not shown), the edible red pigment is transferred along the length direction to the packaging process and part of the surface (surface essential point) of the rod-shaped object W10. The packaging / transfer step S7 to be performed may be performed. In the packaging / transferring step S7, the rod-shaped article W10 is packaged with a packaging film, and the side edge polymerization portion of the packaging film is heat-sealed along the length direction and adhered to the inner surface of the packaging film. The edible red pigment is transferred to the rod-like object W10.

≪切断工程≫
次に、図６に示すように、第８工程として、棒状物Ｗ１０をカッタ７により所定の長さＬ５に切断した製品Ｗ２０にする切断工程Ｓ８を行う。そして、最後に、必要に応じて製品Ｗ２０を袋詰め作業する袋詰め工程を行う。 ≪Cutting process≫
Next, as shown in FIG. 6, as an eighth step, a cutting step S <b> 8 is performed in which the rod-like object W <b> 10 is made into a product W <b> 20 cut to a predetermined length L <b> 5 by the cutter 7. Finally, a bagging process for bagging the product W20 is performed as necessary.

このようにして製造された魚肉の練り製品Ｗ２０は、表面の一部に自然感のある食用赤系色素が転写あるいは塗着されているので、カニ脚肉に近い外観をしている。練り製品Ｗ２０は、略波線状に切り裂かれた切裂部Ｗ１と、略細線状の非切裂部Ｗ２とが、広げると網目状に連結されているため、これを食べた場合、適度な解れ感と歯応えがあり、カニ脚肉と酷似した食感が得られる。 The fish meat kneaded product W20 produced in this way has an appearance close to crab leg meat because a natural food red pigment is transferred or applied to a part of the surface. In the kneaded product W20, since the split portion W1 that has been cut into a substantially wavy line and the non-cut portion W2 that has a substantially fine line shape are connected in a mesh shape when spread, when this is eaten, a moderate feeling of unraveling The texture is very similar to crab leg meat.

［第１変形例］
なお、本発明は、前記実施形態に限定されるものではなく、その技術的思想の範囲内で種々の改造及び変更が可能であり、本発明はこれら改造及び変更された発明にも及ぶことは勿論である。以下、前記実施形態の変形例を説明する。なお、既に説明した構成は同じ符号を付してその説明を省略する。
図８は、本発明の実施形態に係る練り製品の第１変形例を示す図であり、練り製品用スリッターの切刃の軸方向に隣接された切刃の切欠部を、外周方向に角度を２０度ずつずらして形成した押出成形物の要部拡大概略図である。図９は、図８に示す押出成形物Ｗを短手方向に引っ張ったときの形状を示す要部拡大概略図である。 [First Modification]
The present invention is not limited to the above-described embodiment, and various modifications and changes can be made within the scope of the technical idea. The present invention extends to these modifications and changes. Of course. Hereinafter, modifications of the embodiment will be described. In addition, the already demonstrated structure attaches | subjects the same code | symbol and abbreviate | omits the description.
FIG. 8 is a view showing a first modified example of the kneaded product according to the embodiment of the present invention, in which the notch portion of the cutting blade adjacent to the axial direction of the cutting blade of the slitter for the kneaded product is angled 20 degrees in the outer circumferential direction. It is a principal part expansion schematic of the extrusion molded product formed shifting one by one. FIG. 9 is an enlarged schematic view of the main part showing the shape when the extruded product W shown in FIG. 8 is pulled in the short direction.

前記実施形態では、図４（ａ）、（ｂ）に示すように、回転ロール３の各切欠部３ｄ，３ｅを切刃３ａの一方側の縁と他方側の縁に６０度の角度θ１の間隔で交互に形成した場合を説明したが、その切欠部３ｄ，３ｅは、軸方向から見て、軸方向に隣接する切刃３ａに形成する切欠部（図示省略）を所定角度ずつずらして形成しても構わない。 In the above embodiment, as shown in FIGS. 4A and 4B, the notches 3d and 3e of the rotary roll 3 are connected to one edge and the other edge of the cutting blade 3a at an angle θ1 of 60 degrees. The case where they are alternately formed at intervals has been described, but the cutout portions 3d and 3e are formed by shifting a cutout portion (not shown) formed on the cutting blade 3a adjacent in the axial direction by a predetermined angle when viewed from the axial direction. It doesn't matter.

切欠部３ｄ，３ｅは、例えば、軸方向から見て、軸方向に隣接する切刃３ａに形成する切欠部（図示省略）を、外周方向に角度を２０度ずつずらして形成してもよい。
このように、切欠部（図示省略）を、角度を２０度ずつずらして形成した場合、その切欠部（図示省略）を有する回転ロール３の切刃３ａで、押出成形物ＷＡを切断すると、図８に示すように、菱形形状の空間部を形成する切裂部ＷＡ１に対して、幅方向に隣接する切裂部ＷＡ１が、切欠部（図示省略）を、外周方向に角度を２０度ずらした分だけ、押出成形物ＷＡにミシン目状（波線状）に形成された切裂部ＷＡ１、非切裂部ＷＡ２、切目ＷＡ３及び連結部ＷＡ４が送り方向（矢印ｃ方向）に順次長さＬ２０ずつずれて形成される。 The notches 3d and 3e may be formed by, for example, forming notches (not shown) formed in the cutting blades 3a adjacent in the axial direction by shifting the angle by 20 degrees in the outer peripheral direction when viewed from the axial direction.
In this way, when the notch (not shown) is formed by shifting the angle by 20 degrees, the extruded product WA is cut by the cutting blade 3a of the rotary roll 3 having the notch (not shown). As shown in FIG. 8, the notch portion WA1 adjacent in the width direction is shifted from the notch portion (not shown) by 20 degrees in the outer circumferential direction with respect to the notch portion WA1 forming the rhombus-shaped space portion. The cut portion WA1, the non-cut portion WA2, the cut portion WA3, and the connecting portion WA4 formed in the perforated shape (wavy line shape) in the extruded product WA are sequentially length L20 in the feed direction (arrow c direction). Formed out of alignment.

このように形成された押出成形物ＷＡは、短手方向に隣接する非切裂部ＷＡ２及び連結部ＷＡ４も前記同様に、長手方向に角度を２０度ずらした分だけずれて形成されるので、非切裂部ＷＡ２及び連結部ＷＡ４が短手方向に斜めにずれて形成される。このため、この押出成形物ＷＡを巻付工程Ｓ６で棒状物Ｗ１０に形成した際に、短手方向の各連結部ＷＡ４が長手方向の同じ位置に集中して配置されるのを防止して、棒状物Ｗ１０全体に分散した状態に配置することができる。 Since the extrudate WA formed in this way is formed by shifting the uncut portion WA2 and the connecting portion WA4 adjacent to each other in the short-side direction by an angle shifted by 20 degrees in the longitudinal direction, as described above. The uncut portion WA2 and the connecting portion WA4 are formed so as to be obliquely displaced in the lateral direction. For this reason, when this extrusion molded product WA is formed into the rod-shaped object W10 in the winding step S6, it is prevented that the respective connecting portions WA4 in the short direction are concentratedly arranged at the same position in the longitudinal direction, It can arrange | position in the state disperse | distributed to the rod-shaped object W10 whole.

図９に示すように、このようにして形成された棒状のカニ風味の製品Ｗ２０（図６参照）は、短手方向の直線上に配置された各連結部ＷＡ４の間に、単繊維ＷＡ５が一本配置されるように形成されて、連結部ＷＡ４が長手方向の同じ位置に集中して配置されていないため、全体に亘って均一な食感にすることができる。 As shown in FIG. 9, the rod-like crab-flavored product W20 (see FIG. 6) formed in this way has a single fiber WA5 between the connecting portions WA4 arranged on a straight line in the short direction. Since it is formed so as to be arranged one by one and the connecting portions WA4 are not concentrated at the same position in the longitudinal direction, a uniform texture can be obtained throughout.

［第２変形例］
図１０は、本発明の実施形態に係る練り製品の第２変形例を示す図であり、練り製品用スリッターの切刃の軸方向に隣接された切刃の切欠部を、外周方向に角度を１０度ずつずらして形成した押出成形物の要部拡大概略図である。 [Second Modification]
FIG. 10 is a view showing a second modified example of the kneaded product according to the embodiment of the present invention, in which the notch of the cutting blade adjacent to the axial direction of the cutting blade of the kneaded product slitter is angled 10 degrees in the outer circumferential direction. It is a principal part expansion schematic of the extrusion molded product formed shifting one by one.

前記第１変形例では、軸方向に隣接する切刃３ａの切欠部（図示省略）を、軸心方向に見て、外周方向に角度を２０度ずつ順次ずらした場合を説明したが、そのずらす角度は２０度に限定されるものではなく、その角度を適宜変更しても構わない。例えば、そのずらす角度を１０度にしてもよい。 In the first modification, a case has been described in which the notches (not shown) of the cutting blades 3a adjacent in the axial direction are sequentially shifted by 20 degrees in the outer circumferential direction when viewed in the axial direction. The angle is not limited to 20 degrees, and the angle may be changed as appropriate. For example, the shifting angle may be 10 degrees.

このように、ずらす角度を１０度にした場合、図１０に示す押出成形物ＷＢのように、切裂部ＷＢ１、非切裂部ＷＢ２、切目ＷＢ３及び連結部ＷＢ４の位置が送り方向（矢印ｃ方向）に順次長さＬ３０ずつずれて形成される。このようにして形成された棒状のカニ風味の製品Ｗ２０（図６参照）は、短手方向の直線上に配置された各連結部ＷＢ４の間に、単繊維ＷＢ５が四本配置されるように形成されて、連結部ＷＢ４が長手方向の同じ位置に集中して配置されていないため、全体に亘ってムラのなく、歯応えのある食感にすることができる。 Thus, when the shifting angle is set to 10 degrees, the positions of the cut portion WB1, the non-cut portion WB2, the cut portion WB3, and the connecting portion WB4 are set in the feed direction (arrow c) as in the extruded product WB shown in FIG. In the direction) are sequentially shifted by the length L30. In the rod-like crab-flavored product W20 formed in this way (see FIG. 6), four single fibers WB5 are arranged between the connecting portions WB4 arranged on the straight line in the short direction. Since it is formed and the connecting portions WB4 are not concentrated and arranged at the same position in the longitudinal direction, it is possible to obtain a texture with a smooth texture without unevenness throughout.

［第３変形例］
図１１は、本発明の実施形態に係る練り製品用スリッターの第３変形例を示す図であり、（ａ）は回転ロールの拡大縦断面図、（ｂ）は回転ロールの切刃を示す要部拡大図である。 [Third Modification]
FIG. 11: is a figure which shows the 3rd modification of the slitter for kneaded products which concerns on embodiment of this invention, (a) is an expanded longitudinal cross-sectional view of a rotary roll, (b) is the principal part which shows the cutting blade of a rotary roll It is an enlarged view.

前記実施形態では、図２及び図２に示すように、スリッター１の一方の回転ロール３の各切刃３ａに形成した切欠部３ｅ，３ｄを、所定の間隔をあけて長さ方向に全体に亘って並設した場合を説明したが、これに限定されるものではない。
例えば、図１１に示すように、回転ロール３Ｃは、切欠部３ｅ，３ｄが、回転ロール３Ｃの長さ方向（矢印ａの幅方向）の少なくとも一部に、切刃３ａの長さ方向に形成されて、押出成形物Ｗにミシン目状の切裂部ＷＣ１と非切裂部ＷＣ２とから成る不完全カット部ＷＣ６を形成する不完全切刃部３Ｃｆと、押出成形物Ｗに真っすぐな細線状の単繊維ＷＣ５から成る完全カット部ＷＣ７を形成する完全切刃部３Ｃｇと、を有するものであっても構わない。 In the said embodiment, as shown in FIG.2 and FIG.2, notch part 3e, 3d formed in each cutting blade 3a of one rotary roll 3 of the slitter 1 is made into the whole length direction at predetermined intervals. Although the case where it arranged in parallel over was demonstrated, it is not limited to this.
For example, as shown in FIG. 11, in the rotating roll 3C, the notches 3e and 3d are formed in the length direction of the cutting blade 3a in at least part of the length direction of the rotating roll 3C (width direction of the arrow a). An incomplete cutting edge portion 3Cf for forming an incomplete cut portion WC6 composed of a perforated cut portion WC1 and a non-cut portion WC2 in the extruded product W, and a straight thin wire shape in the extruded product W And a complete cutting edge portion 3Cg that forms a complete cut portion WC7 made of the single fiber WC5.

このように形成されたスリッター１Ｃは、例えば、一方の回転ロール３Ｃの中央側に、切欠部３ｄ，３ｅがない切刃３Ｃａが複数設けられた完全切刃部３Ｃｇを配置し、その両側に、切欠部３ｄ，３ｅを有する切刃３ａがある不完全切刃部３Ｃｆを配置して押出成形物ＷＣを形成して棒状物Ｗ１０を形成すると、解れ難い押出成形物ＷＣのミシン目状部位で、細線状の完全カット部ＷＣ７を包み込むことができる。
このため、ミシン目状の不完全カット部ＷＣ６は、細線状の完全カット部ＷＣ７がバラバラになる抑制することができると共に、歯応えのある食感を出すことができる。 The slitter 1C formed in this way has, for example, a complete cutting edge portion 3Cg provided with a plurality of cutting edges 3Ca without the notches 3d and 3e on the center side of one rotating roll 3C, and on both sides thereof, When the incomplete cutting edge portion 3Cf having the cutting edge 3a having the notches 3d and 3e is arranged to form the extruded product WC to form the rod-shaped product W10, the perforated portion of the extruded product WC that is difficult to unravel, The thin line-shaped complete cut part WC7 can be wrapped.
For this reason, the perforated imperfect cut part WC6 can suppress the thin line-shaped complete cut part WC7 from falling apart, and can provide a crisp texture.

［その他の変形例］
なお、前記した包装・転写工程Ｓ７は、冷却工程Ｓ４とスリッター工程Ｓ５との間に行っても構わない。このようにしても、押出成形物Ｗに食用赤系色素を付着させることができる。
また、包装・転写工程Ｓ７は、完成された製品Ｗ２０に食用赤系色素が付着されてあればよく、例えば、棒状物Ｗ１０の表面要所に直接、食用赤系色素を塗着する方法であってもよい。 [Other variations]
The packaging / transfer process S7 described above may be performed between the cooling process S4 and the slitter process S5. Even in this way, the edible red pigment can be adhered to the extruded product W.
In addition, the packaging / transfer process S7 only needs to have the edible red colorant attached to the finished product W20. For example, the packaging / transfer process S7 is a method of directly applying the edible red colorant to the surface of the rod W10. May be.

また、棒状物Ｗ１０を包装する包装用フィルム（図示省略）及び包装工程は、なくても構わない。つまり、本発明の練り製品の製造方法及び練り製品用スリッターによって製造された練り製品Ｗ２０は、押出成形物Ｗがミシン目状または波線状に切裂部Ｗ１と非切裂部Ｗ２とが交互にその長さ方向に連なる切目Ｗ３をその幅方向に所定の間隔をあけた状態で形成されて、略細線状部位が、幅方向に広げると網目状に繋がっているので、バラケ難い構造をしている。このため、完成された練り製品Ｗ２０は、包装用フィルム（図示省略）で包装せずに、合成樹脂製の包装用袋内や、合成樹脂製のケース内に直接収納しても構わない。 Further, the packaging film (not shown) for packaging the rod-like object W10 and the packaging process may be omitted. That is, in the kneaded product W20 manufactured by the kneaded product manufacturing method and the kneaded product slitter of the present invention, the extrudate W has a perforated shape or a wavy shape in which the cut portions W1 and the non-cut portions W2 are alternately in length. The cut line W3 that is continuous in the direction is formed with a predetermined interval in the width direction, and the substantially thin line-shaped portions are connected in a mesh shape when widened in the width direction, and thus have a structure that is difficult to break apart. For this reason, the finished kneaded product W20 may be directly stored in a synthetic resin packaging bag or a synthetic resin case without being wrapped with a packaging film (not shown).

図４（ａ）、（ｂ）に示すように、切欠部３ｄ，３ｅは、縦断面視及び正面視して、円弧状に形成された場合を例に挙げて説明したが、切欠部３ｄ，３ｅの角が鋭利にならないような形状であれば、その形状は特に限定されない。切欠部３ｄ，３ｅは、例えば、縦断面視及び正面視して、くの字状、Ｖ字状、半円形、あるいは、等脚台形等の形状したものであっても構わない。 As shown in FIGS. 4A and 4B, the cutout portions 3d and 3e have been described by taking as an example a case where the cutout portions 3d and 3e are formed in an arc shape in a longitudinal sectional view and a front view. The shape is not particularly limited as long as the corner of 3e is not sharp. The notches 3d and 3e may be formed in a shape of a dogleg shape, a V shape, a semicircular shape, an isosceles trapezoidal shape, or the like, for example, in a longitudinal sectional view and a front view.

１，１Ｃスリッター
２ａ，３ａ，３Ｃａ切刃
２回転ロール
３，３Ｃ回転ロール（一方の回転ロール）
３ｄ，３ｅ切欠部
３Ｃｆ不完全切刃部
３Ｃｇ完全切刃部
６ベルトコンベア
７カッタ
Ｗ，ＷＡ，ＷＢ，ＷＣ押出成形物
Ｗ１，ＷＡ１，ＷＢ１，ＷＣ１切裂部
Ｗ２，ＷＡ２，ＷＢ２，ＷＣ２非切裂部
Ｗ３，ＷＡ３，ＷＢ３切目
Ｗ４，ＷＡ４，ＷＢ４連結部
Ｗ１０棒状物
Ｗ２０製品
ＷＣ６不完全カット部
ＷＣ７完全カット部
Ｌ５所定の長さ
ａ幅方向（軸方向）
ｃ長さ方向 1, 1C slitter 2a, 3a, 3Ca cutting blade 2 rotating roll 3, 3C rotating roll (one rotating roll)
3d, 3e Notch 3Cf Incomplete cutting edge 3Cg Complete cutting edge 6 Belt conveyor 7 Cutter W, WA, WB, WC Extruded product W1, WA1, WB1, WC1 Notch W2, WA2, WB2, WC2 Non-cutting Crack W3, WA3, WB3 Cut W4, WA4, WB4 Connection W10 Rod-like object W20 Product WC6 Incomplete cut WC7 Complete cut L5 Predetermined length a Width direction (axial direction)
c Length direction

Claims

魚肉のすり身を主体として調製及び成形した所定幅の連続薄板状の押出成形物に、ミシン目状または波線状に切裂部と非切裂部とが交互にその長さ方向に連なる切目を、その幅方向に所定の間隔をあけて形成し、
この押出成形物を幅方向に巻き付けて棒状物に形成し、
この棒状物を所定の長さに任意の位置で切断してなることを特徴とする練り製品。 In a continuous thin plate-like extruded product of a predetermined width prepared and molded mainly from fish surimi, a cut line in which perforations and non-cut portions are alternately connected in the length direction in a perforated shape or a wavy shape, Formed at a predetermined interval in the width direction,
This extruded product is wound in the width direction to form a rod-shaped product,
A kneaded product obtained by cutting the rod-like material into a predetermined length at an arbitrary position.

前記押出成形物には、ミシン目状または波線状に切裂部と非切裂部とが交互にその長さ方向に連なる切目を、その幅方向に所定の間隔をあけ、かつ、隣同士で前記切目における非切裂部の位置がずれるように設けられていることを特徴とする請求項１に記載の練り製品。 In the extruded product, perforations or wavy lines in which cuts and non-cuts are alternately connected in the length direction, with a predetermined interval in the width direction, and adjacent to each other. The kneaded product according to claim 1, wherein the kneaded product is provided so that a position of an uncut portion in the cut is shifted.

魚肉のすり身に食塩を添加し、必要に応じて副材料や調味料を添加し、攪拌器により塩ずりを行ってゲル化することによりペースト状の原料を調製し、このペースト状の原料を押出成形機により所定幅の連続薄板状に押出成形して押出成形物を形成し、
この押出成形物を蒸煮処理すると共に冷却処理した後に、スリッターに通すことで、ミシン目状または波線状に切裂部と非切裂部とが交互にその長さ方向に連なる切目を、その幅方向に所定の間隔をあけて形成し、
この押出成形物を幅方向に巻き付けて棒状物に形成した後、
カッタにより前記棒状物を所定の長さに任意の位置で切断していることを特徴とする練り製品の製造方法。 Add salt to fish surimi, add auxiliary ingredients and seasonings as necessary, prepare a paste-like raw material by salting with a stirrer to prepare a gel, and extrude the paste-like raw material Extruded into a continuous thin plate with a predetermined width by a molding machine to form an extruded product,
After the extrusion molding is steamed and cooled, it is passed through a slitter, so that the width of the cuts in which the cut and non-cut portions are alternately connected in the longitudinal direction in the form of perforations or wavy lines. Formed at predetermined intervals in the direction,
After this extruded product is wound in the width direction to form a rod-shaped product,
A method for producing a kneaded product, characterized in that the bar is cut into a predetermined length at an arbitrary position by a cutter.

前記押出成形物は、蒸煮処理すると共に冷却処理した後に、スリッターに通すことで、ミシン目状または波線状に切裂部と非切裂部とが交互にその長さ方向に連なる切目を、その幅方向に所定の間隔をあけ、かつ、隣同士で前記切目における非切裂部の位置がずれるように設けられていることを特徴とする請求項２に記載の練り製品の製造方法。 The extrusion-molded product is steamed and cooled, and then passed through a slitter, so that a cut line in which perforations and uncut portions are alternately continuous in the length direction in a perforated shape or a wavy shape. 3. The method for producing a kneaded product according to claim 2, wherein a predetermined interval is provided in the width direction and the positions of the uncut portions in the cut are shifted from each other.

魚肉のすり身を主体として調整したペースト状の原料を押出成形機により薄板状に押出成形して押出成形物を形成し、この押出成形物を蒸煮処理及び冷却処理した後に通す練り製品用スリッターであって、
このスリッターは、円周方向の切刃が所定の間隔をあけて軸方向に並設され、かつ、互いに反対方向に回転する一対の回転ロールを備え、
一方の回転ロールの切刃には、前記軸方向の縁に、円周方向に予め設定した適宜な間隔で切欠部が形成されていることを特徴とする練り製品用スリッター。 This is a paste for kneaded products that is made by extruding a paste-like raw material prepared mainly from fish surimi into a thin plate with an extruder to form an extrudate, and steaming and cooling the extrudate. ,
The slitter includes a pair of rotating rolls in which circumferential cutting edges are arranged in parallel in the axial direction with a predetermined interval, and rotate in opposite directions.
A slitter for a kneaded product, wherein the cutting blade of one of the rotating rolls is formed with notches on the edge in the axial direction at an appropriate interval set in the circumferential direction.

前記切欠部は、前記切刃の一方側の縁と他方側の縁に交互に形成されていることを特徴とする請求項５に記載の練り製品用スリッター。 The said notch part is alternately formed in the edge of the one side of the said cutting blade, and the edge of the other side, The slitter for kneaded products of Claim 5 characterized by the above-mentioned.

前記切欠部は、前記切刃の一方側の縁と他方側の縁に交互に形成されると共に、軸方向から見て、所定角度ずつずらして形成されていることを特徴とする請求項６に記載の練り製品用スリッター。 The cutout portion is formed alternately on one edge and the other edge of the cutting blade, and is formed so as to be shifted by a predetermined angle when viewed from the axial direction. Slitter for the kneaded product described.

前記切刃の切欠部は、軸直交方向に断面視して、角部に面取り状に形成され、
前記一方の回転ロールに噛合するように配置された他方の回転ロールの切刃の先端部は、面取り状の切欠部の途中の位置で噛合するように配置されていることを特徴とする請求項５ないし請求項７のいずれか一項に記載の練り製品用スリッター。 The notch of the cutting blade is formed in a chamfered shape at the corner when viewed in cross-section in the direction perpendicular to the axis
The tip end portion of the cutting blade of the other rotating roll arranged to mesh with the one rotating roll is arranged to mesh at a position in the middle of the chamfered cutout portion. A slitter for a kneaded product according to any one of claims 5 to 7.

前記一方の回転ロールは、軸方向の少なくとも一部に、前記切欠部を有する前記切刃が複数設けられた不完全切刃部と、
前記切欠部が形成されていない切刃が複数設けられた完全切刃部と、が形成されていることを特徴とする請求項５ないし請求項８のいずれか一項に記載の練り製品用スリッター。 The one rotating roll has an incomplete cutting blade portion provided with a plurality of cutting blades having the cutout portion in at least part of the axial direction;
The kneaded product slitter according to any one of claims 5 to 8, wherein a full cutting blade portion provided with a plurality of cutting blades not formed with the cutout portion is formed.